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Raspberry Mint Jam

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
    8 half-pints

Ingredients

  • 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

Directions

  • 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.
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.
Nutrition Facts
2 tablespoons: 83 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 21g carbohydrate (20g sugars, 1g fiber), 0 protein.

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Reviews

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Average Rating:
  • Jolyanne
    Aug 3, 2020

    Excellent jam. It does bring out the raspberry. Used 5 1/2 cups of sugar and it was perfect!