Description

This Small Batch Raspberry Jam recipe is perfect for making about 1 1/2 cups of fresh, homemade berry jam. Using just a few simple ingredients, such as fresh or thawed raspberries, sugar, and lemon juice, you can create a delicious, spreadable jam ideal for breakfast or baking. Optional vanilla extract adds a subtle depth of flavor, and pectin can be included for a firmer set. The jam is cooked on the stovetop, allowing you to control the texture and sweetness.

Ingredients

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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)

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Instructions

Prepare the Fruit: Rinse fresh raspberries gently under cold water and drain well. If using frozen raspberries, ensure they are fully thawed before starting.
Combine Ingredients: In a medium saucepan, combine the raspberries, sugar, and lemon juice. Stir the mixture gently to begin dissolving the sugar.
Break Down the Fruit: Stir frequently, smashing the raspberries slightly with a spoon or potato masher to release more juice and break down the fruit, which helps create a smoother jam texture.
Simmer the Jam: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Continue cooking for about 10-15 minutes, stirring occasionally to prevent sticking or burning. If using pectin, add it now according to the manufacturer’s instructions to ensure proper thickening.
Finish and Cool: Once the jam has thickened slightly and coats the back of a spoon, remove it from heat. Stir in vanilla extract if using. Allow the jam to cool in the saucepan for a few minutes before transferring it into a clean jar. Let the jam cool completely before sealing and storing.

Notes

Use fresh or frozen raspberries; frozen should be thawed to ensure even cooking.
If you prefer a chunkier jam, minimize smashing the fruit.
Pectin is optional; omit it if you prefer a runnier jam, but it helps achieve a thicker set.
Store jam in the refrigerator for up to 2 weeks or freeze for longer storage.
For sterilizing jars, boil them in water for 10 minutes or run through a dishwasher cycle before use.