This small batch raspberry jam makes a small batch and uses no pectin. It’s delicious and easy to make.
I love jams that don’t use pectin and still set up like a full pectin jam. I really love this recipe for this reason, I also love that it only takes an 8 ounce container of raspberries to make this recipe. This recipe also uses less sugar than other jams so you can taste the fruit better.
This jam makes ~ 1 cup of jam, which is perfect for my needs most of the time. This jam can also be frozen or water bath canned if you want to do that.
To can this jam, you will need to place jam into a clean and dried jar, clean the rim of the jar and place a new lid on the jar. Place the ring on the jar and only tighten until the jar is shut but don’t over tighten. Then add water to a hot water canner or large pot and bring to a boil. Add jam jar and process for 10 minutes. Remove hot jar from water and leave on the counter for 24 hours. During this time the jar’s center should pop in, signifying the jar is sealed. Once sealed and completely cooled, tighten jar lid and store on the shelf for up to 1 year. If the jar doesn’t seal, you can repeat that process until it seals.
What you need to make this small batch raspberry jam:
makes ~1 cup
- 8 ounces raspberries
- 3/4 cup water
- 1/2 cup sugar
- 2 tablespoons lemon juice
Instructions
- In a small sauce pot, add raspberries, water, sugar and lemon juice and bring mixture to a boil, stirring frequently.
- Reduce mixture to a simmer and simmer for about 8-10 minutes or until mixture thickens slightly and can coat the back of a spoon heavily.
- Pour hot mixture into a jam container and let it cool in the refrigerator where it will set within a day. If jam doesn’t thicken it needs to me simmered a little longer to set fully.
- Use immediately, freeze or water bath can.
Here are a few other jams you may love:
Tart Plum Jam Without Pectin
Cranberry Jalapeno Jam
Apple Raspberry Freezer Jam
Small Batch Raspberry Jam
Ingredients
- 8 ounces raspberries
- 3/4 cup water
- 1/2 cup sugar
- 2 tablespoons lemon juice
Instructions
- In a small sauce pot, add raspberries, water, sugar and lemon juice and bring mixture to a boil, stirring frequently.
- Reduce mixture to a simmer and simmer for about 8-10 minutes or until mixture thickens slightly and can coat the back of a spoon heavily.
- Pour hot mixture into a jam container and let it cool in the refrigerator where it will set within a day. If jam doesn’t thicken it needs to me simmered a little longer to set fully.
- Use immediately, freeze or water bath can.