This small batch Raspberry Jam recipe is perfect if you want to make a small amount of jam, or you've been berry picking and only have a few raspberries. This small batch raspberry jam has just 4 ingredients, including vanilla extract, which actually makes the jam taste sweeter. It takes less than 30 minutes to cook and before you know it you have a tart, fruity jam that tastes amazing on your toast. Like my homemade strawberry jam, it's meant to be stored in the refrigerator, but if you want to hold onto summer a little longer, you can freeze it.
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About This Homemade Raspberry Jam Recipe
I love Oregon raspberries. They're a delicious combination of sweet and tart with an intense fruity flavor. Every summer I buy raspberries every week they're in season and what I manage not to eat I use to make this easy homemade raspberry jam. I love making this small batch jam because I can make a quick delicious treat and have it on hand for weeks, or months if I freeze it.
Since I'm using local raspberries that taste great I get an intensely flavorful jam. Plus the vanilla extract adds an aromatic sweet note to the raspberry jam and actually makes the jam taste a little sweeter, which surprised me when I tested it.
Most jam recipes are made with a 1:1 ratio of fruit to sugar by weight. Sugar adds sweetness and acts as a preservative. This is a good ratio to remember if you ever want to make jam from scratch and don't have a recipe.
This recipe has 600 grams of raspberries and 450 grams of sugar and it produces a jam that has the perfect amount of sweetness. Don't be afraid to add more sugar if you prefer a sweeter jam, but don't use more than 600 grams of sugar (~3 cups).
Raspberry Jam Ingredients
Here are the ingredients you'll need for this easy raspberry jam:
- Fresh Raspberries: Use in-season raspberries for the best flavor. Look for berries that are naturally sweet, plump, and have a lot of flavor. If you can't find fresh raspberries, use frozen raspberries, but let them thaw first.
- Granulated Sugar: Sugar adds sweetness, thickens the jam, and acts as a preservative.
- Lemon Juice: Lemon juice enhances the flavor of the raspberries and the natural pectin in the lemon juice helps thicken the jam
- Pure Vanilla Extract: Vanilla extract complements the natural flavor of the raspberries. I use a teaspoon in this recipe but feel free to use more.
This recipe does not require pectin to thicken the jam because:
- We're making a small batch of jam
- We're cooking the jam to 220°F which releases the natural pectin.
- We're using lemon juice which also contains pectin
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Raspberry Jam
This jam is quick and easy to make. It has just a few steps. One of the important steps is to macerate the raspberroes to draw out as much juice as possible, before we start cooking the jam.
Step 1: Rinse the raspberries. Place them in saucepan and add the sugar.
Step 2: Macerate the raspberries for 30 minutes. The sugar draws the moisture out of the berries and starts dissolving the sugar.
Adjust the amount of sugar based on the sweetness of the raspberries. If adding more sugar, the final amount should not exceed the amount of raspberries by weight. So for this recipe, the maximum of sugar will be 600 grams or 3 cups.
Step 3: Cook the raspberry jam until it reaches 220°F, which is the soft ball stage of sugar. See the recipe instructions on how to use the cold plate test to check for doneness.
Step 4: Spoon the jam into the jars and cool to room temperature before refrigerating it.
How to Store Raspberry Jam
Refrigerator: This small batch of raspberry jam is meant to be stored in the refrigerator instead of canning it. The jam can be stored in the refrigerator for up to 2-3 weeks.
Freezer: The jam can be frozen for up to 1 year. Use a glass jar or other freezer-safe container and leave 1/2-inch headroom for expansion of the jam as it freezes. When ready to use the jam, thaw it overnight in the refrigerator.
Canning: If you want to can the jam for a longer shelf life, follow these canning instructions at the Ball Mason Jars.
Pro Tips for This Jam Recipe
- Choose the right berries: Select ripe, flavorful raspberries for the best taste. Slightly underripe berries can lack sweetness.
- Don't skip the lemon juice: The lemon juice does more than just brighten the flavor. The acid helps with pectin formation, ensuring a good set for your jam.
- Use the right pot: Choose a wide, heavy-bottomed saucepan for better evaporation and to prevent scorching. I recommend this Made In 4-quart saucepan for this amount of fruit.
- Test the gel: Use the freezer plate test to determine doneness. Place a small plate in the freezer before starting. When the jam seems thickened, place a dollop on the cold plate. Let it sit for a few seconds. Tilt the plate, if the jam slowly runs down the plate or wrinkles as it flows it's ready.
- Watch it carefully: This small batch of jam cooks quickly. Stay by the stove and stir frequently to avoid burning.
- Proper storage: Store your finished jam in sterilized jars. Refrigerate for up to 2 weeks or process in a boiling water bath for longer shelf life. (Be sure to follow safe canning procedures.)
Recommended Equipment
No special equipment is needed for this recipe. If you have a stainless steel pot, a sharp knife, and large spoon you're ready to go. Here is my recommended equipment:
- 4-Quart Stainless Steel Saucepan: The pan from Made In has heavy bottom which means that foods like jam or curds will cook evenly and not burn. I use this pot for everything (savory and sweet cooking).
- 8 ounce Glass Jars: These jars have a pretty quilted pattern and come with the right lid for storing the jam in the refrigerator or canning them.
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If You Like This Recipe, Try These Recipes
Small Batch Raspberry Jam
Equipment
- Half-pint jars
Ingredients
- 4 cups (600 grams) fresh raspberries
- 2-1/4 cups (450 grams) granulated sugar
- 2 tablespoons (15 ml) lemon juice
- 2 teaspoons vanilla extract
Instructions
- This recipe makes approximately 2 cups of jam.
- Recipe Prep: Clean two 8-ounce jars with hot soapy water. Thoroughly rinse the jars and dry with a clean dish towel. Place a small plate in the freezer. This plate will be used to test if the jam has cooked enough.
- Combine and Macerate: In the pot, combine the raspberries, sugar, and lemon juice. Gently stir to combine. Let the mixture sit at room temperature for 30 minutes, stirring occasionally. This will draw out the juices from the raspberries and help dissolve the sugar.
- Cook: Place the pot over high heat and bring to a boil. Once it starts to boil, reduce the heat to medium and cook stirring occasionally. Skim the foam that forms on top of the berries with a large stainless still spoon.
- Cook the jam until it reaches 220°F (105°C). This is the temperature at which the jam will set properly. Use an instant-read thermometer to check the temperature.
- Test for Set: Once the jam reaches 220°F, spoon a small amount onto the chilled plate that you placed in the freezer earlier. Return it to the freezer for a minute. If the jam wrinkles when you push your finger through it, it's ready. If not, continue cooking and test again in a few minutes.
- Stir in Vanilla and Remove from Heat: Once the jam has reached the desired consistency, remove it from the heat. Stir in the vanilla bean paste (or vanilla extract) until well combined.
- Store the Jam: Let the jam cool for about 10 minutes, then transfer the jam to the clean jars. Let the jam cool to room temperature and then refrigerate for up to 2-3 weeks.
- Canning the Jam: If you want to can the jam for longer shelf life, fill the jars but leave a 1/2-inch headspace. Follow these directions from Ball Jar Co. to safely can the jam.
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