- Prep Time
- 10 mins
- Cooking Time
- 24 h
- Total Time
- 24 h 30 m
- Makes
- 3⅓ cups (825 mL)
Ingredients
- 3 cups
- sugar
- 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
Directions
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.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 80
- Carbs:
- 18 g
- Sugar:
- 16 g
- Sodium:
- 3 mg
