Rinse the berries and dry thoroughly. Lightly crush half of the berries with a fork. Mix the crushed berries with the raspberry brandy, jam sugar, lime juice, and lime zest. Gently mix in the whole fruit, set aside, and let infuse for 30 minutes. Bring to a boil, stirring constantly. Cook for 6-8 minutes, then remove from the heat.
Fill the sterilized, prepared jars to the brim with the hot jam. Seal tightly and turn upside down to cool slightly for 5 minutes. Turn right side up and cool completely.