Blackberry, raspberry and vanilla bean jam

Method

1. Step 1

   Sterilise 3 x 500ml preserving jars. To sterilise, place jars and lids in a deep saucepan and cover with cold water. Bring to the boil. Cover pan and reduce heat, boiling gently for 10 mins. Remove sterilised jars and lids with tongs and place upside down on a clean tea towel.

2. Step 2

   Meanwhile, juice the lemon and reserve the seeds. Place the seeds in a small piece of muslin and tie with kitchen string to secure.

3. Step 3

   Combine the sugar, blackberries, raspberries, vanilla, lemon juice and prepared lemon seeds in a large saucepan over medium-low heat. Cook, stirring occasionally, for 10 mins or until sugar dissolves and the berries release their juices.

4. Step 4

   To remove some of the berry seeds, strain half the mixture through a fine sieve into a bowl. Use the back of a spoon to push as much pulp through as possible. Return berry mixture to the saucepan, discarding berry seeds. Bring to the boil over high heat. Cook, stirring occasionally, for 15 mins or until jam is at setting point. To test if jam is set, place a small saucer in the freezer. Remove jam from heat and place a spoonful of jam on the chilled saucer. Return to freezer for 1 min. Run your finger through the jam to test if the jam wrinkles and gels. If it doesn’t, return to the heat for 5 mins and repeat the test.

5. Step 5

   Discard the lemon seeds. Divide hot jam among warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright. Set aside to cool completely.