Raspberry Mint Jam

To start out with, I do want to put a disclaimer.  This blog is not work for me.  Therefore, I will not proofread my posts.  Yes there might be spelling errors, grammar problems or typos - similar to any of those who chat with me, just realize it's part of who I am.

Now onto the raspberry mint jam. To start out with, I will fully admit - raspberries are not high on my list of fruit.  I think it is mostly because a lot of raspberry flavored stuff is too sweet.  Now I was the kid who put pixi stix in cherry coke growing up, so for me to say something is too sweet is kind of impressive.  This reminds me, I need to try that again to see if it is really as awesome as I remember.  However, given that berry season is coming to a close, I purchased some raspberries at the farmers market.  I knew I just did not want to make raspberry preserves but it took me a while to figure out what might taste okay with it...I decided on mint.

Ingredients

4 pints of raspberries

1 bunch of mint

1 lemon

1 packet of liquid pectin

1.75 cups of sugar

So take the raspberries and wash them, stick them in the blender alongside your mint (I used a bunch that I got from the farmers market as well).  Blend it until it is a puree.

It should be about 3.5 cups of liquid (I made a small batch).  I then placed 1.75 cups of sugar in the saucepot with the liquid fruit/ mint.  Bring to a boil until it reaches 220 degrees.  Then it should start to thicken.  

Add the zest and juice from a lemon and add 1 packet of liquid pectin.  

Prepare your jars, fill them with the hot jammy goodness, wipe the rims, put on the lids.  Then process in the water boiler canner for 10 minutes.  Remove and let cool.  Then enjoy!

Also please note that I opened a jar of the blackberry-orange jam from yesterday and put it on saltines for a snack today.  It was yummy, although I might mash up my blackberries and put them through a cheese cloth next time to eliminate the seeds.