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Blackberry, raspberry and vanilla bean jam
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Prep Time:
80 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Craft a divine jam using fresh blackberries and raspberries.
Ingredients:
  • 1 lemon
  • 880g caster sugar
  • 500g fresh blackberries
  • 500g fresh raspberries
  • 2 tsp vanilla bean paste
Instructions:
  • Prepare 3 x 500ml preserving jars by sterilizing them. Place the jars and lids in a deep saucepan, cover with cold water, and bring to a gentle boil. Simmer for 10 minutes with the lid on. Using tongs, carefully remove the sterilized jars and lids, placing them upside down on a clean tea towel.
  • Juice the lemon and save the seeds. Wrap the seeds in a piece of muslin and secure with kitchen string.
  • In a large saucepan over medium-low heat, merge the sugar, blackberries, raspberries, vanilla, lemon juice, and prepared lemon seeds. Stir occasionally and cook for 10 minutes until the sugar dissolves and the berries exude their juices.
  • Strain half of the berry mixture through a fine sieve into a bowl, pushing pulp through with a spoon. Discard the seeds. Return mixture to the saucepan, bring to a boil, and cook for 15 minutes until jam reaches setting point. Test by placing a spoonful on a chilled saucer for 1 minute, then run your finger through to check for wrinkles. If not set, cook for an additional 5 mins and repeat test.
  • Remove the lemon seeds from the jam. Transfer the hot jam into the prepared warm sterilised jars and seal them. Briefly invert the jars for 2 minutes, then return them upright. Allow the jars to cool completely before storing.

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