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.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy