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Raspberry and Blueberry Jam with Scotch Whisky
Super easy jam with the added luxury of Scotch whisky
Ingredients
- 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
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 jars and top each with a tsp of whisky before popping on the lids.
Notes
The calories are estimated per 1 tablespoon serving. I got 5 small 150g jars of this raspberry and blueberry jam.
Nutrition
Calories: 48kcalCarbohydrates: 12gProtein: 0.1gFat: 0.1gSaturated Fat: 0.004gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 0.3mgPotassium: 16mgFiber: 1gSugar: 11gVitamin A: 7IUVitamin C: 3mgCalcium: 2mgIron: 0.1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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