This is a spiced up raspberry jam. I think that the mint and ginger help mellow the sweetness of the raspberries.
I started by macerating the raspberries overnight with the sugar. I have found that this cuts down on the cooking time of the jam.
The next day I grated the ginger and cooked it into the raspberries, about 15 mins. At the last minute I added the mint to keep it fresh and green. You can just see little bits of the mint in the jar below.
1/2 flat of raspberries
2 1/2 c of sugar
2 T of ginger, grated
1/2 c of mint
1 package of pectin
Place the raspberries and sugar in a non-reactive bowl and allow to sit overnight.
Put the raspberry and sugar mixture in a large saucepan. Bring to a boil. Stir to make sure that the sugar is dissolved. Add the grated ginger.
Take your 1/2 cup of mint and cut into ribbons.
When at a boil add your pectin. Boil for 2 mins. Add your mint and remove from heat. Process for 10 mins.