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Raspberry and Blueberry Jam

Super easy jam with the added luxury of Scotch whisky
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: preserves
Servings: 5 small jars
Author: Karon Grieve


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