Day 184: Raspberry Mint Jam

Raspberry Mint Jam

Day One Hundred and Eighty Four (20.11.2012)
Processing: Hot Water Bath 10mins
Storage: 12 months
Yield: 5 cups
Recipe Source: 365 Days of Creative Canning
A sweet raspberry jam infused with mint. When eating this it has the subtle mint flavour that makes it so delicious!
2 pounds (1kg) raspberries (fresh or frozen, thawed and keep liquid)
2 tablespoons bottled lemon juice
1/4 cup loosely packed mint leaves, washed, chopped, tied in muslin
4 cups white sugar
Prepare jars.
For each batch, you'll want to pre-heat your jars (I use half pint (125ml) jars) by covering in water and simmering for about 10 minutes. When we are ready to ladle the jam into the jars, I put the lids in the already hot water to heat through (do not need to simmer/boil these). The rings do not need to be heated. While the jars heat we will make the jam.
Simmer raspberries, lemon juice and mint.
Combine these in a large heavy-based pot, heat gently over low heat for 5 minutes or so. You want the raspberries to be very soft and easy to mash.
OPTIONAL: Remove seeds.
I ran the fruit mixture through a food mill to remove the seeds, but you can skip this step if you like!
Make the jam.
Whisk the sugar into the fruit mixture, stir over medium-high heat until dissolved. Bring to a boil and boil for 12-15 minutes until jam gels when tested. Remove muslin bag of mint. Skim foam from surface and discard foam.
Ladle hot jam into hot jars.
Ladle your hot jam into hot half-pint jars, leaving a 1/4 inch (0.5cm) headspace. Wipe rims and seal. Process in hot water bath canner for 10 minutes. Take lid off canner and rest jars in canner for 5 more minutes before removing to a tea towel covered surface to cool overnight.
Next day: check for seal, label and store.
The next day check for a seal - the jar lid should not flex up and down when pressed. Label sealed jars and store in a cool, dark, dry place for up to 12 months. Re-process any non-sealed jars or refrigerate for immediate use.

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