July 29, 2010

Raspberry-Ginger-Mint Jam

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.

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