Small Batch Raspberry Jam

4.86 from 7 votes

This small batch Raspberry Jam recipe is perfect when you only have a few raspberries and want to make a small amount of jam. The jam is fruity and intensely flavorful. Vanilla extract adds a sweet aroma to the jam and actually makes the jam taste sweeter.

Prep Time10

Cook Time25

Cooling Time2

Total Time2 35

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 61kcal

Author: Cheryl Norris

Equipment

4-Quart Stainless Steel Pot
Instant-read thermometer
Half-pint jars

Ingredients

4 cups (600 grams) fresh raspberries
2-1/4 cups (450 grams) granulated sugar
2 tablespoons (30 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.

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