Anyone who has ever planted mint knows how quickly it can take over a garden. It spreads easily, grows with enthusiasm, and often returns year after year with very little encouragement. Fortunately, fresh mint is a wonderful ingredient to have on hand, especially when it is steeped into a strong, fragrant tea. Pair that clean herbal flavor with ripe raspberries, and you get a homemade jam that tastes bright, fresh, and a little unexpected.
This raspberry mint jam recipe brings together the sweet-tart flavor of raspberries with the cool, refreshing note of mint tea. The mint does not overpower the fruit; instead, it adds a gentle lift that makes the jam feel special. It is a lovely choice for toast, biscuits, scones, thumbprint cookies, sandwich cookies, or any dessert where classic raspberry jam would normally shine. If you enjoy homemade raspberry jam but want something with a little more depth, this recipe is a simple way to add a new layer of flavor without making the process complicated.
The recipe uses fresh or frozen raspberries, lemon juice, strong brewed mint tea, sugar, and no-sugar pectin. The method is straightforward: prepare the fruit, combine it with the mint tea and lemon juice, cook it with pectin, add sugar, boil briefly, and then process the filled jars in a hot water bath. The result is a beautifully flavored raspberry mint jam that captures the taste of summer fruit with a refreshing herbal finish.
Raspberry Mint Jam
15 minutes
20 minutes
35 minutes
Ingredients
- 6 cups raspberries fresh or frozen
- 2 Tbsp lemon juice
- ½ cup mint tea brewed strong
- 1 cup sugar
- 1 package no-sugar pectin
Instructions
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Wash and clean the raspberries. If you are using frozen raspberries, thaw them completely before beginning the recipe so they crush and measure evenly.
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For a smoother raspberry mint jam, press the raspberries through a sieve with the back of a spoon to remove the seeds. This step is optional.
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If you are not removing the seeds, combine the raspberries with the lemon juice and strong brewed mint tea. Crush the fruit well with a potato masher.
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You should have about 4 cups of crushed or pureed raspberries. If the amount is slightly short, top it up with apple juice as needed.
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In a large stock pot, combine the prepared fruit mixture and the no-sugar pectin. Stir thoroughly until the pectin is fully dissolved and evenly mixed into the fruit.
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Place the pot over heat and stir as the mixture comes to a full boil. Stirring helps the fruit cook evenly and prevents the jam from sticking to the bottom of the pot.
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Add the sugar and stir until it is well incorporated into the raspberry and mint mixture.
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Return the mixture to a hard boil and boil for 3 minutes, stirring as needed.
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Remove the pot from the heat. Skim off and discard any foam that has formed on the surface of the jam.
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Pour the hot raspberry mint jam into hot, sterilized jars, leaving 1/4 inch (7 mm) headspace at the top of each jar.
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Wipe each jar rim with a clean cloth and seal with a hot sealing lid.
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Screw the band on top of each jar and tighten it until it is finger tight.
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Process the filled jars in a hot water bath for 5 minutes.
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Remove the jars from the water bath. Let them cool undisturbed for 24 hours, then check the seals before storing.
Notes
For the best flavor, brew the mint tea strong so the herbal note can be tasted after the jam is cooked. The goal is a balanced raspberry mint jam, with the fruit remaining the main flavor and the mint adding a fresh finish.
Removing the seeds is optional. Leaving them in gives the jam a more rustic texture, while straining the berries creates a smoother spread. Either method works with this recipe.
This homemade raspberry mint jam is a good choice when you want a preserve that feels familiar but has something distinctive. Use it anywhere you would use raspberry jam, especially in baked goods where the mint can add a subtle brightness.