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Makes- 4 ½ jars of 314ml each
Method-
Place all the ingredients (except for whisky and
vanilla) in a large pot with high sides. Heat
gently till sugar dissolves. Blend with hand
blender. Split the vanilla pod down the middle and
scrape out the seeds. Add the seeds to the pot
together with the empty vanilla pod which had been
chopped into four. Bring to a rolling boil for 3
to 4 minutes max. Remove from heat and test by
spooning a small amount of the jam onto the cold
saucer. If wrinkles form then it is set, if not
return to the burner for a further minute or so.
Add the whisky and ladle into sterilized jars
(ensuring that each jar has a strip of vanilla
bean inside), close tightly with lid and stand
upside down.
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