Raspberry and Blueberry Jam
Super easy jam with the added luxury of Scotch whisky
Servings: 5 small jars
- 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.