No-Cook Raspberry, Coconut & Cardamom Jam
Prep Time
Makes
Cooking Mode
3 cups sugar
2 cups crushed raspberries (about 3 cups/750 mL fresh)
½ cup sweetened flaked coconut
1 pouch liquid pectin
2 tbsp fresh lemon juice
¼ tsp ground cardamom
3 cups sugar
2 cups crushed raspberries (about 3 cups/750 mL fresh)
½ cup sweetened flaked coconut
1 pouch liquid pectin
2 tbsp fresh lemon juice
¼ tsp ground cardamom
Directions
1Mix sugar with raspberries in large bowl. Leave to macerate 10 min. to release juices. Stir in coconut, liquid pectin, lemon juice and cardamom. Mix well.
2Spoon mixture into four 1-cup (250-mL) canning jars. Apply lids and let stand at room temperature 24 hr to set. Screw on bands. Refrigerate up to 3 weeks or freeze up to 1 year. If freezing, leave head room of at least ½ in. (1 cm) at tops of 1-cup (250-mL) jars for jam to expand.
Tips
1
Try adding different flavours to your jam. Swap out ground cardamom for ground cinnamon or add 1 tsp (5 mL) rosewater.
Disclaimer
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Personal Note
Personal Note
