Place the strawberries, rhubarb, maple syrup, orange zest and juice in a large non-reactive saucepan and stir to combine.

Heat over medium heat until boiling, then reduce heat to medium low and continue cooking for about 15-20 minutes until the strawberries and rhubarb have cooked down and thickened. Stir every 5 minutes or so to prevent the jam from burning.

Remove from heat and stir in the vanilla extract if using. Allow the jam to cool completely. The jam will thicken as it cools.