- 6 sprigs mint, coarsely chopped
- 1kg raspberries
- 2 tbsp lemon juice
- 1kg granulated sugar
- 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.
- 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.
- Discard the muslin bag and carefully ladle the jam into hot, sterilised jars and seal tightly.