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Small Batch Raspberry Jam

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Small Batch Raspberry Jam is a bright, sweet-tart homemade spread made with juicy raspberries, sugar, and fresh lemon juice. This easy no-pectin jam cooks quickly and is perfect for toast, scones, biscuits, pancakes, and desserts.

Ingredients

  • 4 cups fresh raspberries
  • 1 1/2 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest, optional
  • Pinch of salt

Instructions

  1. Gently rinse the raspberries under cool water and drain thoroughly. Remove any leaves, stems, or damaged berries.
  2. Combine the raspberries, granulated sugar, lemon juice, optional lemon zest, and salt in a medium heavy-bottomed saucepan. Stir gently and let the mixture rest for about 10 minutes so the sugar begins drawing juice from the berries.
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. The raspberries will begin breaking down quickly as they heat.
  4. Use a potato masher or the back of a wooden spoon to crush any remaining whole berries. Mash lightly for a rustic texture or more thoroughly for a smoother jam.
  5. Reduce the heat enough to maintain a steady simmer and cook for approximately 15–25 minutes. Stir increasingly often as the jam thickens to prevent scorching.
  6. Test the consistency by placing a small spoonful of jam on a chilled plate. Wait about 1 minute, then drag a finger through the center. The jam is ready when the path remains visible instead of immediately flowing back together.
  7. Remove the saucepan from the heat once the jam is thick and glossy. Avoid overcooking because the jam will become noticeably thicker as it cools.
  8. Let the jam cool briefly, then carefully transfer it to clean jars or airtight containers. Cool to room temperature before covering and refrigerating or freezing for longer storage.

Notes

  • This recipe is intended as refrigerator or freezer jam and is not a tested shelf-stable canning recipe. Do not store the finished jam at room temperature.
  • For seedless raspberry jam, briefly cook the berries until soft, press them through a fine-mesh sieve, and return the strained pulp and juice to the saucepan to finish cooking with the remaining ingredients.
  • For vanilla raspberry jam, stir in 1 teaspoon vanilla extract after removing the saucepan from the heat.
  • For a brighter raspberry lemon jam, increase the amount of finely grated lemon zest.
  • Blueberries can replace some of the raspberries for a mixed berry variation.
  • A small pinch of ground cinnamon can be added for subtle warmth.
  • Frozen raspberries can be used and may require a few additional minutes of cooking because they can release more liquid.
  • Store completely cooled jam in a clean airtight container in the refrigerator and use within about 2–3 weeks.
  • For longer storage, freeze the cooled jam in freezer-safe containers for up to about 3 months, leaving space at the top for expansion. Thaw overnight in the refrigerator.

Nutrition

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