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Small Batch Raspberry Jam Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 27 reviews
  • Author: Kimberly
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: About 1 cup (1 serving)
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This small batch raspberry jam recipe is a quick and easy way to make fresh, homemade jam perfect for single servings or small families. Using fresh or thawed frozen raspberries, sugar, and lemon juice, the jam is gently cooked on the stovetop to develop a luscious, slightly thickened texture. Optional ingredients like vanilla extract and pectin allow customization for added flavor and thickness. Ready in just 20 minutes, this versatile jam is delicious spread on toast, swirled into yogurt, or used in desserts.

Ingredients

Jam Ingredients

  • 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

  1. Prepare the Raspberries: Rinse fresh raspberries gently and drain well. If using frozen raspberries, thaw completely before cooking.
  2. Cook the Jam: In a medium saucepan over medium heat, combine raspberries and sugar. Stir frequently, smashing the raspberries slightly with a spoon or potato masher to release more juice and break down the fruit.
  3. Simmer the Mixture: Allow the mixture to simmer for about 10-15 minutes, stirring occasionally to prevent burning, until it thickens slightly. If using pectin, add it as per the package instructions during this step.
  4. Test the Jam Consistency: To check if the jam is ready, place a small spoonful on a cold plate and let it cool. If it gels and wrinkles when pushed with a finger, it is done. Otherwise, cook a little longer and test again.
  5. Add Lemon Juice and Vanilla: Stir in the lemon juice and optional vanilla extract to enhance flavor and balance sweetness. Mix thoroughly.
  6. Cool and Store: Remove the saucepan from heat and let the jam cool completely at room temperature. Once cooled, transfer to a clean container, cover, and refrigerate.
  7. Enjoy: Use your homemade small batch raspberry jam on toast, pancakes, yogurt, or in dessert recipes.

Notes

  • Using pectin is optional and depends on how thick you prefer your jam. Without pectin, the jam will be softer but still delicious.
  • Be sure to stir frequently while cooking to avoid the jam sticking and burning on the bottom of the pan.
  • This recipe yields about 1 cup of jam, perfect for small households or as a gift.
  • Store refrigerated jam for up to 2 weeks or freeze for longer storage.
  • If you prefer a smoother texture, you can strain the jam through a sieve after cooking to remove seeds.

Find it online: https://slsrecipes.com/small-batch-raspberry-jam-recipe/