As anyone who has mint in their garden knows, it grows like a weed! Luckily, I like mint tea. I also
like, love raspberries. So when I was testing recipes for the Prairie Fruit Cookbook, I added a little mint tea while I was making raspberry jam. Wow, what a fabulous combination. If you want to add another dimension to your raspberry jam, check out this recipe from my book.
Raspberry Mint Jam
- 6 cups Raspberries fresh or frozen
- 2 Tbsp lemon juice
- ½ cup Mint Tea brewed strong
- 1 cup Sugar
- 1 package No Sugar Pectin
- Wash and clean berries, if using frozen raspberries, thaw first.
- To remove seeds, press raspberries through a sieve with the back of a spoon. (Optional)
- If not removing seeds, combine berries with lemon juice and tea and crush with a potato masher.
- You should have about 4 cups of crushed/pureed raspberries. Top up with apple juice if needed.
- In a large stock pot, combine fruit and pectin. Mix until pectin is fully dissolved.
- Stir and bring mixture to a full boil.
- Add sugar.
- Return mixture to a hard boil and boil for 3 minutes.
- Remove from heat and remove any foam.
- Pour into hot, sterilized jars leaving a 1/4”( 7mm) headspace.
- Wipe rim with clean cloth and seal with hot sealing lid.
- Screw band on top and tighten finger tight.
- Process in hot water bath for 5 minutes.
- Remove jars, cool undisturbed for 24 hours and check seal.