Description
This Small Batch Raspberry Jam is a delightful, sweet spread made with fresh raspberries and just the right amount of sugar. It’s perfect for anyone who wants to enjoy homemade jam without making a huge batch. The vibrant, tangy flavor of raspberries shines through, and the jam is great on toast, in yogurt, or even as a filling for pastries. Quick and easy to make, this recipe requires minimal ingredients and can be stored for weeks to enjoy the taste of summer all year long!
Ingredients
Scale
- 2 cups fresh raspberries (or frozen raspberries, thawed)
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract (optional)
- 1 tablespoon pectin (optional, for thicker jam)
Instructions
- Prepare the Raspberries:
- In a medium saucepan, combine the raspberries and sugar. Stir well to combine, and let the mixture sit for 5-10 minutes to allow the raspberries to release some of their juices.
- Cook the Jam:
- Place the saucepan over medium heat and bring the raspberry-sugar mixture to a simmer.
- Stir frequently, smashing the raspberries slightly with a spoon or potato masher to release more juice and break down the fruit.
- Simmer for about 10-15 minutes, or until the mixture thickens slightly. Stir occasionally to prevent the jam from burning. If you’re using pectin, add it at this point and follow the manufacturer’s instructions.
- Test the Jam Consistency:
- To check if the jam has reached the right consistency, place a small spoonful on a chilled plate and let it cool for a minute. Run your finger through the jam. If it wrinkles and holds its shape, it’s ready. If it’s too runny, continue simmering for a few more minutes.
- Add Lemon Juice and Vanilla:
- Once the jam has thickened, add the lemon juice and vanilla extract (if using). Stir well to combine.
- Cool and Store:
- Remove the saucepan from the heat and let the jam cool slightly before transferring it to a clean jar or container.
- Allow the jam to cool completely at room temperature, then cover and refrigerate.
- Enjoy:
- Once cooled, your raspberry jam is ready to be enjoyed! Spread it on toast, mix it into yogurt, or use it as a filling for pastries.
Notes
- If you prefer a smoother jam, you can strain out the seeds by passing the jam through a fine-mesh sieve before storing it.
- You can adjust the sweetness to your liking by adding more or less sugar.
- This jam is best stored in the refrigerator and used within 2-3 weeks. For longer storage, you can can the jam using traditional canning methods.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Jam/Spread
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 13g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0g