Clean the rhubarb and strawberries and cut them into smaller pieces.

Pour the rhubarb and strawberries in a large saucepan.

Extract the seeds from the vanilla bean using a knife and mix them with the sugar. Pour the vanilla and sugar mixture in the sauce pan. Also add the empty vanilla beans.

Heat up the jam mixture and let it boil for about 10-15 minutes depending on your preferences for the consistency.

Clean some small jars with boiling water - this will extend the expiration date. Pour the jam in the jars and keep them refrigerated.