Strawberry-Vanilla-Rhubarb Jam

I love to cook! I took cake decorating in 7th grade and have a degree in restaurant management. My husband and I opened and owned a bakery for 9 years. We live at 5000 ft so I can adjust most recipes for high altitude. Succumbed to the instant pot craze after loving my stovetop pressure cooker & am a convert. Love to ski, bike, garden & cook.

1 ½ pounds fresh rhubarb stalks, cut into ½-inch pieces, or frozen cut rhubarb (about 5 ½ cups)

4 cups quartered hulled fresh strawberries (from 1 ½ pounds fresh strawberries with tops)

3 cups granulated sugar

subheading: Smidge & Spoon™ Granulated Sugar:

All-purpose sugar ideal for table use & baking

subheading: ORDER NOW:

1 vanilla bean pod, halved lengthwise

½ teaspoon kosher salt

½ teaspoon grated orange zest plus 2 tablespoons fresh orange juice (from 1 orange), divided

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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