In a large pot, combine the chopped strawberries and rhubarb.

Add the sugar, lemon juice, and vanilla extract. Stir well and let it sit for about 30 minutes to allow the fruit to release its juices.

After 30 minutes, place the pot over medium heat and bring the mixture to a boil, stirring frequently.

Once boiling, add the fruit pectin and continue to boil for an additional 1-2 minutes, stirring constantly until the mixture thickens.

Remove the pot from heat and skim off any foam that has formed on the surface.

Pour the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top.

Wipe the rims of the jars with a clean cloth to ensure a good seal.

Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure they are preserved.

Remove the jars from the water and let them cool completely on a clean towel or cooling rack.

Once cooled, check that the lids have sealed properly. Store the jam in the refrigerator for up to 3 weeks or in a cool, dark place for up to a year.