I love jam making and this raspberry and blueberry jam with Scotch whisky is one that is packed with flavour and has just that little kick of booze to help it on it’s way. Of cou7rse the whisky is optional and you cn just make delicious raspberry and blueberry jam.
Anyone who reads this blog will know I’m a bit of a jam maker and will haul together almost any ingredients to put up preserves when the mood takes me. Sometimes it is a case of using up what’s in the fruit bowl and fridge that fires my preserving. But sometimes it is a case of needs must, this raspberry and blueberry jam is such a case…..
The need in this case was using up everything in the little chest freezer in the shed that was dying. I found frozen raspberries and blueberries and thought I’d use them up in this raspberry and blueberry jam recipe.
As you’ll already be aware, I do rather like adding booze to my jam recipes. Actually I add booze to rather a lot of other recipes too. Maybe that’s sayng a bit too much about me. Anyways this raspberry and blueberry jam could really be renamed boozeberry jam due to the addition of good old Scotch whisky.
Only six ingredients
My raspberry and blueberry jam has only 6 ingredients and is super simple to make. You just need blueberries, raspberries, some preserving sugar, the juice and zest of half a lemon, some ground black pepper and of course the all-important whisky.
How to make this raspberry and blueberry jam
This is a super easy jam to make. It is just a case of boiling up your raspberries and blueberries with sugar, the lemon juice and zest and then adding in the extra flavourings of black pepper and Scotch whisky.
French jam making
I like to use the French method of letting the fruit and sugar macerate for at least a couple of hours, or better still over night. This lets the sugar draw out the juice in the berries and makes for an even better tasting jam. This is of course optional, you can just chuck the berries into your pan with the sugar and off you go
The whisky comes into play at the last minute before you pop on the lids. Don’t have any whisky? Then try bourbon, rum or gin instead. Any booze will do!
How long will this jam keep?
This raspberry and blueberry jam will keep for up to a year unopened. Once opened store in the fridge and use up within about a month.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How to serve this tasty jam
Try my raspberry and blueberry jam with Scotch whisky on toasts (come on what an excuse for a tipple in the morning!), as I’ve shown here in a scone with whipped cream for the perfect cream tea.
Use it as a layer in a Victoria sponge cake and also as a dessert topping.
Just water it down with a wee bit more whisky and serve this on top of some really good quality vanilla ice-cream as a super quick and easy pud for a supper party.
So here’s to boozeberry jam, Cheers!
Looking for more fun and creative jam ideas? Then check these out;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Raspberry and Blueberry Jam with Scotch Whisky
- 400 g blueberries
- 150 g raspberries
- 400 g sugar
- 1/2 lemon juice and zest
- 1/4 tsp ground black pepper
- 5 tsp Scotch whisky
- Place the berries into a bowl and sprinkle over the suger, set aside for a few hours for the berries to soak up the sugar.
- Toss the sweetened berries into a preserving pan and add the lemon juice and zest and the freshly ground black pepper.
- Bring the pan to a boil and boil until you reach the setting point.
- Carefully ladle jam into 5 small jars and top each with a tsp of whisky before popping on the lids.