Day 184: Raspberry Mint Jam

Raspberry Mint Jam

      

Day One Hundred and Eighty Four (20.11.2012)
Processing: Hot Water Bath 10mins

Storage: 12 months

Yield: 5 cups

Recipe Source: 365 Days of Creative Canning

         
A sweet raspberry jam infused with mint. When eating this it has the subtle mint flavour that makes it so delicious! ♥
     

Ingredients:
2 pounds (1kg) raspberries (fresh or frozen, thawed and keep liquid)

2 tablespoons bottled lemon juice

1/4 cup loosely packed mint leaves, washed, chopped, tied in muslin

4 cups white sugar
    

Prepare jars.

For each batch, you'll want to pre-heat your jars (I use half pint (125ml) jars) by covering in water and simmering for about 10 minutes. When we are ready to ladle the jam into the jars, I put the lids in the already hot water to heat through (do not need to simmer/boil these). The rings do not need to be heated. While the jars heat we will make the jam.

    

Simmer raspberries, lemon juice and mint.

Combine these in a large heavy-based pot, heat gently over low heat for 5 minutes or so. You want the raspberries to be very soft and easy to mash.

   

OPTIONAL: Remove seeds.

I ran the fruit mixture through a food mill to remove the seeds, but you can skip this step if you like!

   

Make the jam.
Whisk the sugar into the fruit mixture, stir over medium-high heat until dissolved. Bring to a boil and boil for 12-15 minutes until jam gels when tested. Remove muslin bag of mint. Skim foam from surface and discard foam.
   
Ladle hot jam into hot jars.

Ladle your hot jam into hot half-pint jars, leaving a 1/4 inch (0.5cm) headspace. Wipe rims and seal. Process in hot water bath canner for 10 minutes. Take lid off canner and rest jars in canner for 5 more minutes before removing to a tea towel covered surface to cool overnight.
   

Next day: check for seal, label and store.

The next day check for a seal - the jar lid should not flex up and down when pressed. Label sealed jars and store in a cool, dark, dry place for up to 12 months. Re-process any non-sealed jars or refrigerate for immediate use.

   

CLICK HERE FOR MORE PHOTOS OF THE RASPBERRY MINT JAM PROCESS ...

Day 183: Mojito Jelly

Mojito Jelly
     

Day One Hundred and Eighty Three (19.11.2012)
Processing: 10 minutes (Hot Water Bath Canner)

Yield: 4 x half-pints (4 cups)

Recipe Source: 365 Days of Creative Canning
              
I had more fresh mint to use, so I decided to play further with what I could make with mint syrups. After googling mint syrup, mojito cocktail recipes kept coming up, so I decided to do a jelly version of this yummy drink. Now I love the jelly version MORE than the drink!
       

Ingredients:

2 cups loosely-packed fresh mint leaves (or 1 cup tightly packed), stalks/stems removed
2 1/2 cups water
1/4 cup bottled lime juice
2 tablespoons powdered pectin (or 1 tablespoon Jamsetta)
3 cups white sugar
3 tablespoons white rum
2 drops green colouring (optional)
   
Prepare mint, steep in water.
Wash mint well, then remove any stems or stalks. Roughly chop the mint leaves then add into a small saucepan with the water, which should just cover the leaves. Bring to a boil then simmer for two minutes, then turn the heat off and cover the pot, steep for about 10 minutes or until the liquid has cooled, while you heat the jars. Strain the liquid, squeezing any liquid from the leaves.

      

Pre-heat jars.

For each batch, you'll want to pre-heat your jars (I use half pint (125ml) or 4oz (75ml) jars) by covering in water and simmering for about 10 minutes. When we are ready to ladle the jelly into the jars, I heat the lids in the already hot water. The rings do not need to be heated. While the jars heat measure the remaining ingredients ready to use.
         
Make the jelly.
Measure the mint liquid into a large heavy-based pot, if there is not enough to make two cups, add enough water to the mint liquid to make two cups of liquid. Then whisk in the lime juice and powdered pectin. Bring to a boil over high heat, whisking every minute or so to distribute the pectin. Once it is at a high boil (bubbling and boiling lots), add the sugar all at once, whisking well. Bring to a rolling boil (will start to bubble and foam, cannot be stirred down), keeping at a rolling boil for 1 minute. Turn off the heat and stir through the white rum and green colouring (if using). Skim foam from surface and discard foam.
      
      Ladle hot jelly into hot jars.
Ladle your hot jelly into hot half-pint jars (or whatever sized jar you want, I also did some small 4oz jars), leaving a 1/4 inch  (0.5cm) headspace. Wipe rims and seal immediately. Process in hot water bath canner for 10 minutes. Take lid off canner and rest jars in canner for 5 more minutes before removing to a tea towel covered surface to cool overnight.

    

Next day: check for seal, label and store.

The next day check for a seal - the jar lid should not flex up and down when pressed. Label sealed jars and store in a cool, dark, dry place for up to 12 months. Re-process any non-sealed jars or refrigerate for immediate use.