Mixed berry jam

STEP 1

Juice the lemon, reserving the seeds (you’ll need 1/3 cup/80ml of lemon juice). Place the seeds in a small square of muslin. Bring the corners together to enclose the seeds and tie with kitchen string to secure.

STEP 2

Combine the berries in a large heavy-based saucepan. Add the sugar, lemon juice and lemon seeds in muslin. Stir to combine. Set aside for 30 mins or until the berries begin to break down and release their juices.

STEP 3

Place the saucepan over low heat. Cook, stirring occasionally, for 10 mins or until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 15-20 mins or until the jam reaches setting point. (To test if the jam is set, place a saucer in the freezer for 10-15 mins to chill. Remove the jam from heat and place a small spoonful of jam on the chilled saucer. Return the saucer to the freezer for 1 min. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return the jam to heat for 5 mins, then repeat the test.) Stir in the vanilla.

STEP 4

Meanwhile, to sterilise three 1 1/2-cup (375ml) preserving jars, place jars and lids in a deep saucepan. Cover with cold water. Place over medium heat. Bring to the boil. Cover and reduce heat to low. Boil gently for 10 mins. Use tongs to carefully remove sterilised jars and lids. Place upside down on a clean tea towel.

STEP 5

Use tongs to remove lemon seeds from the jam. Discard. Use a large metal spoon to skim any scum from the surface. Carefully divide hot jam among warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely. Store in a cool dark place for up to 6 months. Refrigerate once open.