Raspberry Mint

By á-47

Makes 8 half pints
Good on cream cheese and crackers

Ingredients

• 8 cups raspberries
• 6 1/2 cups sugar
• 1/2 tea. butter
• 2 pouches (3 oz. each) liquid fruit pectin
• 1 cup minced fresh mint

Preparation

Step 1

In a dutch oven, combine raspberries, sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minutes, stirring constantly. Remove from heat; skim off foam. Stir in mint.

Ladle into hot half point jars, leaving 1/4": headspace.

Process for 10 minutes in a hot water bath.