Why haven't I made jam during the cold season before? It's much more civilized than sweating in front of a hot stove on a hot summer day. And, I have more time now then when the garden is at its busiest. Simply freeze fresh picked fruit during the summer and leave the jam making 'til winter - now that's a good idea.
- Raspberry Mint Jam
I was testing a recipe for Raspberry Mint Jam for the Prairie Fruit book I'm writing. I was eager to try using frozen raspberries and some dried licorice mint that a friend shared with me this summer. And, because I'm always looking for ways to reduce the sugar content of preserves, I also wanted to use No Sugar Pectin. The benefit of No Sugar Pectin is that you can add as much or as little sugar as you want - it's really "Add as Much Sugar as You Want Pectin". I wanted some sugar, but not as much as called for with regular pectin.
Side Note: Raspberries contain enough pectin that you can actually make jam out of them without any commercial pectin. But the ratio of sugar to fruit is 1:1.
Another Side Note: If you don't want to bother with the canning part, make half the recipe and keep your jam in the fridge. Just put three clean, empty jam jars in a pot of water, boil for five minutes and pour your hot jam into those. They'll keep in the fridge for a long time.
Enough side notes, here's the recipe:
Raspberry Mint Jam
6 cups 1 L Raspberries (fresh or frozen)
½ cup 125 ml Mint Tea, brewed strong
1 cup 500 ml Sugar
1package No Sugar Pectin
Side Note: Raspberries contain enough pectin that you can actually make jam out of them without any commercial pectin. But the ratio of sugar to fruit is 1:1.
Another Side Note: If you don't want to bother with the canning part, make half the recipe and keep your jam in the fridge. Just put three clean, empty jam jars in a pot of water, boil for five minutes and pour your hot jam into those. They'll keep in the fridge for a long time.
Enough side notes, here's the recipe:
Raspberry Mint Jam
6 cups 1 L Raspberries (fresh or frozen)
½ cup 125 ml Mint Tea, brewed strong
1 cup 500 ml Sugar
1package No Sugar Pectin
- Wash and clean berries, if using frozen raspberries, thaw first.
- To reduce the number of seeds in the final jam, press half (or more) of them through a sieve with the back of a spoon. Discard seeds.
- Add the remainder of berries to the puree and crush with a potato masher. You should have about 4 cups of crushed/pureed raspberries.
- In a large stock pot, combine fruit, brewed tea and pectin. Mix until pectin is fully dissolved.
- Stir and bring mixture to a full boil.
- Add sugar.
- Return mixture to a hard boil and boil for 3 minutes.
- To test for the proper jam consistency, cool a small plate in the freezer. Place a spoon of jam on the plate and cool for 1 minute. If the mixture is firm, it is ready. If it runs on the plate, continue to cook for 2 minutes and repeat the test.
- Remove from heat and remove any foam.
- Pour into hot, sterilized jars leaving a 1/4”( 7mm) headspace.
- Wipe rim with clean cloth and seal with hot sealing lid.
- Screw band on top and tighten finger tight.
- Process in hot water bath for 10 minutes.
- Remove jars, cool undisturbed for 24 hours and check seal.