Description
This Small Batch Raspberry Jam recipe yields a delicious, homemade jam perfect for a single serving. Made with fresh or thawed raspberries, sugar, lemon juice, and an optional touch of vanilla and pectin for thickness, it cooks in about 20 minutes to create a sweet, slightly tart spread ideal for toast, desserts, or gifting.
Ingredients
Scale
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
- Prepare the Raspberries: Rinse fresh raspberries gently or thaw frozen raspberries completely before starting to ensure they are ready for cooking.
- Cook the Jam: Place raspberries and sugar in a saucepan over medium heat. Stir frequently, using a spoon or potato masher to slightly crush the raspberries to release their juice and help break down the fruit.
- Simmer Until Thickened: Continue to simmer the mixture for about 10 to 15 minutes, stirring occasionally to prevent sticking or burning. If using pectin, add it during this time according to the product instructions to achieve a thicker consistency.
- Test the Jam Consistency: To check if the jam is ready, place a small spoonful on a cold plate, let it cool for a minute, then run your finger through it. If it wrinkles and holds shape, the jam is done.
- Add Lemon Juice and Vanilla: Stir in the lemon juice and vanilla extract (if using) to enhance flavor and preserve the jam.
- Cool and Store: Remove the pan from heat, allow the jam to cool completely at room temperature. Transfer to a clean jar, cover, and refrigerate to set fully and preserve freshness.
- Enjoy: Spread on toast, use in desserts, or incorporate into your favorite recipes.
Notes
- Using frozen raspberries works well but be sure to thaw them fully before cooking.
- Pectin is optional; it helps the jam set firmer but is not necessary if you prefer a looser texture.
- Store the jam refrigerated and consume within 2-3 weeks for best quality.
- You can double the recipe if more servings are desired, adjusting cooking time slightly.
