Aniseed Myrtle & Raspberry Jam

Creating a native Australian jam has never been easier. This Aniseed Myrtle & Raspberry Jam blends bright berry flavour with the warm, aromatic notes of Aniseed Myrtle, giving you a sweet, balanced spread that feels familiar yet uniquely Australian.

If you’re looking for a simple raspberry jam recipe using native herbs, this method delivers bold flavour and a smooth, spoonable texture.
Grab your jar of Dried Aniseed Myrtle (Syzygium anisatum) to get started and explore some more ideas using Aniseed Myrtle here!

Why Aniseed Myrtle Elevates Raspberry Jam

Aniseed Myrtle adds a gentle liquorice‑like sweetness that pairs beautifully with tart raspberries. When used sparingly, it enhances the fruit rather than overpowering it — creating a warm, aromatic depth that sets this jam apart.

• Enhances raspberry acidity with sweet‑herbal notes
• Adds warmth and complexity
• Creates a distinctly Australian flavour profile
• Works well in both sweet and savoury spreads

Just one teaspoon of Terrablendz Aniseed Myrtle is enough to transform your jam into a native‑inspired favourite.

Aniseed Myrtle & Raspberry Jam Recipe

Ingredients:

• 250g raspberries
• 250g sugar
• 1 tablespoon lemon juice
• 1 teaspoon Terrablendz Dried Aniseed Myrtle (Syzygium Anisatum)

Method:

1. Place a small plate in the freezer for testing the jam later.
2. Wash jars and lids in hot soapy water, rinse, and place upside down on a tray.
3. Preheat oven to 110°C and sterilise jars for 15–20 minutes.
   
4. Add raspberries and lemon juice to a pot and bring to a boil over medium heat.
5. Boil for 5 minutes, stirring occasionally, until the berries break down.
6. Add sugar and Aniseed Myrtle. Boil for another 4 minutes, then remove from heat.
7. Test a small amount on the cold plate — if it wrinkles when pushed, it’s ready.
8. If not thick enough, boil for another 2–3 minutes.
9. Remove jars from the oven, allow to cool slightly, then spoon in the hot jam and seal.

A Native Breakfast Favourite

This jam is destined to become a pantry staple. Spread it on toast, swirl it through yoghurt, spoon it over pancakes, or pair it with scones for a native‑inspired twist. It’s an easy way to introduce Australian botanicals into everyday cooking.

Bring the taste of the bush to your table with Terrablendz Dried Aniseed Myrtle, available Australia‑wide.

Check out more recipes using Australian Native Herbs here!

More Ways to Use Aniseed Myrtle

Explore more native‑inspired ideas here:
Aniseed Myrtle Recipes: Sweet & Savoury Australian Dishes

Related Recipe: Aniseed Myrtle & Peach Chutney

If you love the sweet‑aromatic flavour of Aniseed Myrtle in jam, try it in a savoury‑sweet condiment too. Aniseed Myrtle & Peach Chutney blends ripe peaches with warm native botanicals — perfect for cheese boards, roast meats, sandwiches, or BBQ sides.

It’s a simple way to explore how versatile Aniseed Myrtle can be across both sweet and savoury dishes.

Find the recipe here: Aniseed Myrtle & Peach Chutney

Aniseed Myrtle & Raspberry Jam FAQs

Can I use frozen raspberries?

Yes — frozen raspberries work perfectly and produce the same flavour and texture.

How much Aniseed Myrtle should I use?

Start with 1 teaspoon. It’s aromatic, so a little goes a long way.

How long does homemade jam last?

Stored in a sterilised, sealed jar, it lasts 3–4 weeks in the fridge.

Can I reduce the sugar?

You can, but the jam may be softer and won’t set as firmly.

What else can I use Aniseed Myrtle in?

Try it in biscuits, teas, marinades, panna cotta, seasoning blends, or chutneys.

Buy Now: Bring Native Australian Flavour to Your Kitchen

Ready to make your own Aniseed Myrtle & Raspberry Jam at home? Elevate your cooking with the warm, aromatic flavour of Terrablendz Dried Aniseed Myrtle. Sourced from Australian farms and packed for maximum freshness, it’s the perfect native herb for jams, chutneys, desserts, teas, and everyday seasoning.

Add a jar to your pantry and start creating delicious, uniquely Australian dishes with ease.