Raspberry Mint Jam

Total Time:Prep: 20 min. Process: 10 min./batch + standing

Recipe by Laurie Bock, Lynden, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 07, 2022

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

Canning Altitude Jam-Jelly

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.
TEST KITCHEN APPROVED

Raspberry Mint Jam

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Yield:8 half-pints
Prep:20 min
Cook:10 min
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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
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Directions

  1. 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. 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. 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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