Raspberry Mint Jam

Name: Raspberry Mint Jam
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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

TOTAL TIME: Prep: 20 min. Process: 10 min./batch + standing YIELD: 8 half-pints.

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

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

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.

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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