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Prep Time
10 mins
Cooking Time
24 h
Total Time
24 h 30 m
3⅓ cups (825 mL)


3 cups
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


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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tbsp/30 mL):
18 g
16 g
3 mg