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Small Batch Raspberry Jam Recipe

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This Small Batch Raspberry Jam recipe offers a delightful way to preserve the fresh, vibrant flavor of raspberries in a sweet, smooth jam. Perfect for those who want just enough to enjoy without making a large quantity, this recipe uses simple ingredients and straightforward steps to create a delicious homemade jam with a hint of vanilla.

Ingredients

Jam 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

  1. Prepare Jars and Plate: Clean two 8-ounce jars with hot soapy water, rinse thoroughly, and dry completely. Place a small plate in the freezer to use later for testing the jam’s set.
  2. Combine and Macerate: In a pot, combine the fresh raspberries, sugar, and lemon juice. Gently stir to mix, then let the mixture sit at room temperature for 30 minutes, stirring occasionally to help the sugar dissolve and juices release.
  3. Cook the Jam: Heat the mixture over high heat until boiling. Reduce heat to medium and continue cooking, stirring occasionally. Skim off any foam that forms on the surface with a stainless steel spoon.
  4. Check Temperature: Cook the jam until it reaches 220°F (105°C), which is the proper temperature for it to set. Use an instant-read thermometer to monitor the temperature closely.
  5. Test the Jam’s Set: Spoon a small amount of the hot jam onto the frozen plate. Return the plate to the freezer for one minute. If the jam wrinkles when you push it with your finger, it is set; if not, continue cooking and retest.
  6. Add Vanilla and Finish: Once the jam is set, remove it from heat and stir in the vanilla extract until fully incorporated.
  7. Cool and Store: Let the jam cool for about 10 minutes before transferring to the prepared jars. Allow the jars to come to room temperature, then refrigerate. The jam will keep for 2-3 weeks in the refrigerator.
  8. Optional Canning for Long-Term Storage: For longer shelf life, fill jars leaving 1/2-inch headspace and follow safe canning procedures as recommended by the Ball Jar Company.

Notes

  • Always use a clean spoon when testing or scooping jam to avoid contamination.
  • If you prefer a seedless jam, you can strain the cooked mixture through a fine mesh sieve before adding vanilla.
  • Store refrigerated jam in airtight containers to maintain freshness.
  • For best flavor, use fresh, ripe raspberries.
  • Use a reliable instant-read thermometer for accurate temperature measurement.

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