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Prep Time
10 mins
Cooking Time
24 h
Total Time
24 h 30 m
3⅓ cups (825 mL)


3 cups
750 mL
2 cups
crushed raspberries (about 3 cups/750 mL fresh)
500 mL
½ cup
sweetened flaked coconut
125 mL
1 pouch
liquid pectin
85 g
2 tbsp
fresh lemon juice
30 mL
¼ tsp
ground cardamom
1 mL


Step 1

Mix 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.

Step 2

Spoon 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.


Try adding different flavours to your jam. Swap out ground cardamom for ground cinnamon or add 1 tsp (5 mL) rosewater.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (2 tbsp/30 mL):
18 g
16 g
3 mg
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