Herbed Raspberry Preserves


Preserving Method: Freezing

  1. STIR sugar and instant pectin in a bowl until well blended.
  2. ADD raspberries, horseradish, lemon juice, thyme, basil, marjoram, dill and black pepper. Stir 3 minutes.
  3. LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
  4. QUICK TIP: If you don't have fresh herbs on hand, you may use dried herbs instead. For this recipe, use 1 Tbsp crushed dried thyme leaves, 1 tsp crushed dried basil leaves, 1 tsp crushed dried marjoram leaves and 1 tsp crushed dried dill weed.