Raspberry & Mint Jam

makes 1.25 litres

Fruity, fragrant, fresh


  • 6 sprigs mint, coarsely chopped
  • 1kg raspberries
  • 2 tbsp lemon juice
  • 1kg granulated sugar


  1. Tie the mint in muslin. Place the muslin bag, raspberries and lemon juice into a large pan and cook over a low heat for 5 minutes, stirring occasionally.
  2. Add the sugar and turn up the heat, without boiling, and stir until the sugar dissolves. Bring to the boil and cook, without stirring, for about 15 minutes ─ if it’s ready, a little dropped onto a cold saucer should wrinkle when pushed.
  3. Discard the muslin bag and carefully ladle the jam into hot, sterilised jars and seal tightly.