1. Begin by preparing your fruits. Rinse the strawberries and rhubarb under cold water. Hull the strawberries and chop them into halves. Chop the rhubarb into small, even pieces.
2. In a large pot, combine the strawberries, rhubarb, and sugar. Stir gently to coat the fruits in sugar, then let them sit for about 30 minutes. This allows the fruits to release their juices, a technique Mama taught me to enhance the natural sweetness.
3. Add the lemon juice, vanilla extract, and a pinch of salt to the pot. Stir everything together.
4. Place the pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking, and be sure to skim off any foam that forms on the surface.
5. Reduce the heat slightly and let the mixture simmer for about 20-25 minutes, or until it thickens to your desired consistency. Remember, the preserves will thicken more as they cool.
6. Once done, carefully ladle the hot preserves into sterilized jars, leaving a bit of space at the top. Seal the jars tightly and let them cool at room temperature.
7. For long-term storage, process the jars in a boiling water bath for 10 minutes. Otherwise, store them in the refrigerator and enjoy within a few weeks.

Mama Lou always insisted on the importance of patience and precision in preserving, and these steps reflect her timeless wisdom.