May 24, 2016
Bloggers Joel and Dana behind the blog wellpreserved.ca share a recipe from their new cookbook, Batch.
Alcohol is an interesting ingredient to add to a jam. The addition is for flavor; if you’re cooking the booze with the fruit, your final jam will contain little (if any) alcohol at all. The jam will taste fine without it, but I like the warmth that brandy adds, and I find that it transforms the jam from a sweet condiment to a balanced ingredient suitable for a wider range of cooking.
Yield: 5-6 half pint jars
- Crush the raspberries with the sugar and lemon juice in a large non-reactive bowl. Cover loosely with a clean towel and place on the counter for 1–2 hours or in the fridge for up to two days.
- Prepare your canning pot and rack, and sterilize your jars and lids.
- Create a jelly sack with the cheesecloth and place the pep- percorns inside it.
- Put the jelly sack in a pot with the raspberries and their liquid. Add the brandy and bring to a boil over high heat before lowering to a simmer. Skim off any foam and simmer until the gelling point, about 10 – 15 minutes.
- Remove the jelly sack from the pot.
- Remove the jars from the canner and turn the heat to high.
- Ladle the jam into the hot jars, wipe the rims, and apply the lids. Process for 10 minutes. Remove the jars and allow them to cool.