Raspberries with lime and mint make a refreshing and vibrant combination that is perfect for a variety of dishes, from jams to desserts. The tartness of the raspberries pairs beautifully with the zesty lime and the aromatic mint. Here’s a simple recipe for making a raspberry jam with lime and mint:
Raspberry Jam with Lime and Mint
Ingredients:
- 4 cups fresh raspberries (or thawed from frozen)
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons fresh mint leaves, finely chopped (or 2 teaspoons dried mint)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Raspberries: Wash the raspberries thoroughly. If using frozen raspberries, make sure they are fully thawed. Crush the raspberries slightly with a potato masher or fork to release their juices.
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Cook the Raspberries: In a large pot, combine the crushed raspberries and lime juice. Cook over medium heat, stirring occasionally, until the mixture starts to simmer and the raspberries break down further, about 5-10 minutes.
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Add Mint: Stir in the finely chopped fresh mint (or dried mint). Continue cooking for an additional 2-3 minutes to allow the mint flavor to infuse into the raspberry mixture.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This raspberry jam with lime and mint offers a refreshing twist on traditional jam, with the tart lime and fragrant mint complementing the raspberries beautifully. Enjoy it as a spread, in desserts, or as a topping for yogurt!
