RASPBERRY MINT JAM
I have so much mint growing in my yard that I like to add it to almost everything. What a revelation it was when it went in my raspberry jam the first time—the mint really wakes up the raspberry flavor.
—LAURIE BOCK LYNDEN, WA
PREP: 20 MIN. • PROCESS: 10 MIN. • MAKES: 8 HALF-PINTS
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
1. In a Dutch oven, combine the 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 the rims. Center lids on jars; screw on bands until fingertip tight.
3. Place the 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.