Blueberry – Raspberry – Jam

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the blueberries and raspberries and drain well in a colander. Halve the vanilla pod lengthways and scrape out the pulp.
Put the fruit in a saucepan and stir in the preserving sugar. Add the vanilla pulp to the mixture. Squeeze half a lemon and add the juice with the whiskey. Bring the mixture to the boil, stirring constantly, and let it simmer for 4 - 5 minutes on low heat.
After the gelling test, pour the jam into the prepared jars, close immediately and, upside down, let cool under towels.
Label the next day, put 4 jars away for safekeeping and eat the jar that is not full right away.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.