Wash the blueberries and raspberries and drain well in a colander. Halve the vanilla pod lengthways and scrape out the pulp.
Put the fruit in a saucepan and stir in the preserving sugar. Add the vanilla pulp to the mixture. Squeeze half a lemon and add the juice with the whiskey. Bring the mixture to the boil, stirring constantly, and let it simmer for 4 - 5 minutes on low heat.
After the gelling test, pour the jam into the prepared jars, close immediately and, upside down, let cool under towels.
Label the next day, put 4 jars away for safekeeping and eat the jar that is not full right away.
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