I have so much mint growing in my yard that I add it to almost everything. What a revelation it was when it went in my raspberry jam—the mint really wakes up the raspberry flavor.—Laurie Bock, Lynden, Washington
- 8 cups fresh raspberries
- 6-1/2 cups sugar
- 1/2 teaspoon butter
- 2 pouches (3 ounces each) liquid fruit pectin
- 1 cup minced fresh mint
- In a Dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
- Remove from heat; skim off foam. Stir in mint. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 8 half-pints.
Originally published as Raspberry Mint Jam in Taste of Home's Holiday & Celebrations Cookbook Annual 2014
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