- 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
Method
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.
Tips
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.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 80
- Carbs:
- 18 g
- Sugar:
- 16 g
- Sodium:
- 3 mg
