Raspberry + whisky jam

Name: Raspberry + whisky jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 8 x 200 g (7 oz) jars
Ingredients: 500 g (1 lb 2 oz) fresh or frozen raspberries (thawed if frozen); 500 g (1 lb 2 oz) fresh or frozen raspberries (thawed if frozen); juice of ½ lemon; glug of whisky; 10 g (¼ oz) pectin (see Market); 500 g (1 lb 2 oz) caster (superfine) sugar

Preparation info

Makes
8 x 200 g
jars

Difficulty
Easy
Ready in
25 min

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

’Tipsy jam’ I call this, beautiful in desserts, cakes, slices or on toast! This makes a thoughtful homemade gift for someone at Christmas as well. The whisky can be left out for a just-as-delicious non-alcoholic version.

Ingredients

10 g (¼ oz) pectin (see Market)
500 g (

Preserve
Gluten-free
Vegan
Winter
December

Method

Mix the pectin with the sugar and add this to a heavy-based saucepan with the raspberries. Mash the ingredients together with a fork. Heat the fruit over medium heat, stirring frequently with a wooden spoon or spatula, until it comes to the boil.
Add a sugar or digital thermometer to the pan and continue to cook, stirring regularly. Be careful at this stage, as