Raspberry Mint Jam Recipe
Raspberry Mint Jam Recipe photo by Taste of Home

Raspberry Mint Jam Recipe

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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
TOTAL TIME: Prep: 20 min. Process: 10 min./batch + standing
MAKES:68 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Process: 10 min./batch + standing
MAKES: 68 servings


  • 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

Nutritional Facts

2 tablespoons equals 83 calories, trace fat (trace saturated fat), trace cholesterol, 1 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.


  1. 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.
  2. 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.
  3. 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.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Raspberry Mint Jam in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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