May 24, 2016

Raspberry Jam

Recipe: Joel MacCharles & Dana Harrison

Bloggers Joel and Dana behind the blog 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.


  • 4 cups raspberries
  • 3 cups granulated sugar
  • ¼ cup fresh lemon juice
  • 20 whole peppercorns
  • ¼ cup brandy (optional)

You Will Need:

  • Cheesecloth


Yield: 5-6 half pint jars

  1. 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.
  2. Prepare your canning pot and rack, and sterilize your jars and lids.
  3. Create a jelly sack with the cheesecloth and place the pep- percorns inside it.
  4. 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.
  5. Remove the jelly sack from the pot.
  6. Remove the jars from the canner and turn the heat to high.
  7. 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.

Recipes and images: Excerpted from Batch. Copyright © 2016 Joel MacCharles and Dana Harrison. Published by Appetite by Random House, a division of Random House of Canada Limited, a Penguin Random House Company. Reproduced by arrangement with the Publisher. All rights reserved.