Peel and dice rhubarb, weigh 750 g. Wash oranges with hot water and peel them so that there is no white skin on the peel. Cut the peel into narrow strips. Peel the oranges completely so that the white skin is completely removed. Cut out the fillets and squeeze out the juice. This is best done directly above the bowl so that the juice is caught when filleting. Weigh 550 g.
Cut the vanilla pod lengthways and spread the pulp with the back of the knife.
Heat the rhubarb, orange fillet / juice, orange peel, vanilla pulp and the preserving sugar in a large saucepan. Add about 2-3 tablespoons of lemon juice. Cook everything for 20-30 minutes.
Make a gelling test by placing 1 tablespoon on a small flat plate and placing in the refrigerator for a few minutes.
If it is not firm enough, add a little more lemon juice and continue cooking until it gelates.
Rinse the jars and lids with clear boiling water and quickly pour in the jam up to the edge. Close immediately and turn upside down so that the jars close. After about 30 minutes, turn the glasses over again and label them with the date and content.
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