Small-Batch Raspberry Jam
A one-pot small-batch raspberry jam: fresh flavor, easy set, and perfect for toast, desserts, and gifts.
Ingredients
- 2 cups fresh raspberries or frozen raspberries about 10–12 oz
- 1 cup granulated sugar adjust to taste
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest optional
- ½ tsp butter optional, reduces foaming
Instructions
- Rinse fresh raspberries gently and let drain. If using frozen, no need to thaw—add them directly to the pan.
- In a medium nonreactive saucepan, combine raspberries, sugar, and lemon juice. Stir gently to mix.
- Bring mixture to medium heat. As it warms, press berries with a spoon or masher to release juices. Maintain a gentle boil, stirring occasionally so it doesn’t stick.
- Simmer 12–20 minutes until thickened. Test by placing a small spoonful on a chilled plate—if it wrinkles when you push it, the jam is set.
- Remove from heat, skim foam, stir in butter and lemon zest if using. Spoon into sterilized jars and cool. Refrigerate for short-term use, or process in a boiling water bath for shelf-stable storage.
Notes
- For seedless jam, push warm jam through a fine mesh sieve.
- Adjust sugar to taste; less sugar yields a looser jam.
- To make shelf-stable jars, process in a hot water bath for 10 minutes (adjust for altitude).
- A small pat of butter reduces foaming during cooking.
Nutrition
Calories: 80kcalCarbohydrates: 20gProtein: 0.2gFat: 0.2gSodium: 1mgSugar: 18g
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