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 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.
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 raspberries 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 amount 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.
If you make this raspberry jam please leave a rating and a comment below.
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Small Batch Raspberry Jam
Equipment
- Instant-read thermometer
- 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 Company to safely can the jam.
Vicky says
I made this recipe today. I used 600 g of raspberries from my backyard and 400 g sugar. I perfer a jam that is less sweet. I live at 4700 feet above sea level. I mention this becuase I could not get the temperature to 220 F. My termometer stayed at 210F. I turned up the heat until the boiling was popping jam out of my 6 qt. pot and the temperature got to 215F. I finally got the wrinkle test to work and turned the jam off. It tastes delicious. The recipe made 2 and 2/3 - 8oz jars.
Jill says
I'll bet you didn't realize that making jam is impacted by altitude. I commented on this on July 26. I live at 6000 ft. You can only get it to boil to 8 degrees F above your boiling point (mine here is 200 degrees F), so you have to boil it longer and use the plate test to tell when it is done. I am about to make this jam but have successful experience with red currant jam.
Cheryl Norris says
Hi Jill
Thank you for jumping in adding this information in response to Vicky.
Cheryl Norris says
Hi Vicky
I'm so sorry that I missed your original post and didn't answer you in a more timely manner, but I'm glad to read you enjoyed the jam. As Jill says, elevation does affect the final temperature for the jam.
For 4700 ft the boiling point of water is about 203°F. Temperature Reduction Factor: 212-203F=9°F. Adjusted Jam Target Temperature: 220-9°F=211°F, which aligns with your experience of the jam staying at 210F
Nate C. says
Great recipe! Turned out awesome, not sure about the cold plate test but once I got the temp upto 220 it set perfectly. Thanks!
Cheryl Norris says
Hi Nate
Thank you for trying recipe and leaving such a positive review. I'm glad you consider it awesome. The cold plate test is a second way to check that the jam has reached the right temperature. I'll make it clear that you can use one or both of the methods for checking for doneness.
EBRP says
Turned out great! Followed directions as best I could (didn’t have a thermometer).
Not too sweet, not too tart!
Cheryl Norris says
Hi EBRP
Thank you so much for trying this recipe. I'm so glad you enjoyed this raspberry jam. My goal was to make a jam with just the right amount of sweetness.😊
Jill says
I am considering this jam with my own raspberries. But I live at 6000 and cannot boil beyond 208F. I have successfully made red currant jam and my experience is the highest you can get it boiling to is 8 degrees above boiling. But I am concerned when you say you need 220 degrees to release the natural pectin.
Cheryl Norris says
Hi Jill
I researched this question and found the following at America's Test Kitchen for the adjusting the temperature based on altitude. The boiling point of water at 6000 ft is about 200°F. Temperature Reduction Factor: 212-200F=12°F. Adjusted Jam Target Temperature: 220-12°F=208°F. You should be okay with the range of 206-208°F. The cold plate test will confirm if the jam is done.
Let me know if this answers your question.
Jill says
Thanks for answering so quickly. The first time I tried to get fruit to 220 degrees, it became very thick and gooey and still didn't get past 208 - it had never occurred to me that altitude would impact jam making. I will give this a try and let you know. I especially like the relationship between berries and sugar.
Cheryl Norris says
You're welcome. Please let me know how it comes out.
Melissa says
I’ve had a raspberry patch in my yard for about 15 years but have never made jam. A few weeks ago we picked more than we could eat and one of my grown sons suggested making jam. I thought it would be way more complicated than giving them to a neighbor but found your recipe and decided to give it a try. We made it together and our first attempt was so much better than any raspberry jam I’ve purchased (even the fancy spendy ones). Thanks for sharing this simple recipe with straightforward explanations! The jam is amazing but enjoying a new summer activity with my 20-somethings is priceless💙
Cheryl Norris says
Hi Melissa
You made my day with your comment - "much better than any raspberry jam I've purchased." That puts a smile on my face every time I read it. Thank you for trying my recipe (because I know you have other choices) and leaving such a wonderful review. And I'm happy to read that you have a new summer activity with your sons.😁
Letty Saras says
Love this recipe! So easy and the jam tastes amazing! Will not have to try any other recipe.
Cheryl Norris says
Hi Letty
Thank you for trying this recipe. I'm so glad you enjoyed it, and your comment about "not trying any other recipe" made my day.😁
Jill says
I made this yesterday with 5 cups of my home-grown Heritage raspberries and it turned out well. Very pleased and I think the vanilla did add a little something. You don't taste vanilla at all. I got three full 8 ounce jars. I sterilize the jars first and put the jam directly into hot jars. I keep them in the fridge rather than boil them afterward and other jams I have made this way have lasted a year or more. The recipe lost a star for two reasons. The conversion from metric to British is inaccurate on the sugar - it should be 3 cups to 4 cups raspberries. The references to temperature should be specific - 220 degrees F is for sea level, the boiling point drops with a rise in altitude. At 6000 feet it is 200 degrees F and the thickening process starts at 208, not 220, or 8 degrees above boiling point. I am not the only reviewer to deal with this issue, so I thought an explanation is in order. I had to boil it longer and you must remember to stir it longer also (that's experience talking).
Melissa says
If I wanted to add whiskey to this recipe, how much would you think would be need and should I put it in with the sugar and raspberries or wait until the end?
Also, do you know if I should remove some of the berries if I add the whiskey to account for the extra liquid or just boil it for longer?
Thank you in advance for any advice!
Cheryl Norris says
Hi Melissa
For this amount of fruit, I would probably start with with 1 tablespoon of whiskey and add it 1 teaspoon at time to see how it tastes and so the whiskey doesn't overpower the raspberry flavor. Add it at the end, when the raspberry jam is close to 220°F or after you remove it from the heat is the best way to preserve the whisky flavor. Let me know if you have more questions.