Raspberry and Blueberry Jam with Scotch Whisky

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.

 raspberry and blueberry jam with Scotch whisky

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.

Boozeberry Jam

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!

Jam making pro tips

New to jam making? Well check out these articles and you will soon be a pro at preserving and be whipping up all sorts of jams and have your larder shelves loaded with tasty produce all year round.

How to make great jam

My perfect preserving kit

How to sterilise jars

Sticky situations – trouble shooting preserves

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.

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;

Strawberry sage and red wine jam

Spiced pear and chocolate jam

Apricot and lavender jam

Raspberry and chocolate jam

Finally, if you do try this easy raspberry and blueberry jam with Scotch whisky recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone just as quickly as I can. Want more Larder Love, then follow me on Instagram, Facebook and Pinterest and sign up for my free weekly newsletter too.

Print Recipe

Raspberry and Blueberry Jam with Scotch Whisky

Super easy jam with the added luxury of Scotch whisky

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: preserves

Servings: 5 30ml jars

Author: Karon Grieve

Ingredients

• 400 g/14 oz blueberries
• 150 g/5 oz raspberries
• 400 g/14 oz preserving sugar
• juice and zest of half a lemon
• 1/4 tsp ground black pepper
• 5 tsp Scotch whisky

Instructions

• 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 (30ml) jars and top each with a tsp of whisky before popping on the lids.

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