Raspberry Mint Jam

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.

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5 from 2 votes

Raspberry Mint Jam

Such an awesome flavour combination. Can you imagine this jam in Empire cookies!
Prep : 15 mins
Cook : 20 mins
Total Time: 35 mins


  • 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.


Yield 5-6 half pint (250 ml) jars
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