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.
Raspberry Mint Jam
Such an awesome flavour combination. Can you imagine this jam in Empire cookies!
Ingredients
- 6 cups Raspberries fresh or frozen
- 2 Tbsp lemon juice
- ½ cup Mint Tea brewed strong
- 1 cup Sugar
- 1 package No Sugar Pectin
Instructions
- 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.
Notes
Yield 5-6 half pint (250 ml) jars
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