Strawberry Rhubarb Jam with Vanilla

Cut the rhubarb into small pieces, clean the strawberries. Squeeze the lime.

Put the rhubarb, strawberries and lime juice in a pot. Simmer the mixture until the rhubarb is soft.

Puree the mixture with a hand blender. Stir in the vanilla and preserving sugar and bring to a boil briefly.

Refrigerate the jam overnight. The next day, boil again and fill into jars while still hot.

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