Ingredients
Method
1.Combine cherries, raspberries, rind, juice and the water in large saucepan, bring to the boil. Reduce heat, simmer, covered, about 15 minutes or until cherries are soft.
2.Measure fruit mixture, allow ¾ cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan. Split vanilla bean in half lengthways, add to pan with cinnamon sticks. Stir over high heat, without boiling, until sugar dissolves. Bring to the boil, boil, uncovered, without stirring, about 30 minutes or until jam jells when tested. Discard vanilla bean and cinnamon sticks.
3.Pour hot jam into hot sterilised jars, seal immediately. Label and date jars when cold.
