1 vanilla bean
250 g punnet fresh strawberries, hulled and halved
125 g fresh blueberries
125 g fresh raspberries
500 g packet jam sugar
- Place two small plates in the freezer for testing the jam.
- Using a sharp knife, cut vanilla bean in half lengthways. Scrape out seeds. Add bean and seeds to a large, heavy-based saucepan with remaining ingredients. Stir over a low heat until sugar is dissolved. Bring to boil. Boil rapidly, uncovered, stirring occasionally, for about 8 to 10 minutes, or until jam reaches setting point. Remove from heat.
- To test jam, place 1 tsp of the jam onto a chilled plate. Run your finger or push a teaspoon through jam. If it wrinkles and doesn’t run together, jam is at setting point and is ready to be bottled. If jam is still runny, continue to cook until it reaches this point.
- Carefully remove vanilla bean with tongs. Stand for 2 minutes. Pour hot jam into two sterilised jars (1½-cup capacity) and seal. Store unopened jars in a cool, dark place for up to 6 months.