Peel the rhubarb and cut into small pieces. Cut the strawberries into pieces of roughly the same size. Put in a large saucepan. Add the pulp from the vanilla pod and the vanilla pod. Let the fruit mass stand for at least 3 hours.
If you don`t want any pieces in the jam, remove the vanilla pod, puree the fruit mass, add the pod again. Bring the fruit mixture to a boil and simmer for about 20 minutes. Remove the vanilla pod, add the preserving sugar and cook according to the instructions on the packet (about 4 minutes).
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