This easy raspberry jam recipe is a small batch refrigerator jam made with fresh or frozen raspberries, sugar, and lemon juice. No pectin, no canning, ready in about 25 minutes.
Equipment
- 8-ounce jelly jars wide mouth, wide lids
Ingredients
- 12 ounces raspberries, about 2 ½ to 3 cups, fresh or frozen
- ¾ cup granulated sugar, or more to taste
- 1 tablespoon lemon juice
- pinch salt, optional
Instructions
- Add the raspberries, sugar, lemon juice, and salt to a medium saucepan over medium heat.
- Stir gently as the raspberries break down and release their juices. Mash with the back of a spoon or potato masher to your desired texture.
- Once the raspberry mixture comes to a gentle boil, reduce the heat to medium-low and simmer, stirring often, until the jam has thicken and reachers 210 - 220°F. This should take about 11-15 minutes.
- Pull the pan from heat and allow hot jam to cool in the pot for 5 minutes.
- Transfer jam into glass jars, stopping about ½ inch below the rim. Let the jars cool on the counter before sealing and refrigerating. The jam will continue to thicken in the fridge and will be fully set after about 24 hours.
Notes
Makes about 1 ¼ cups of jam.
Storage: Refrigerate in an airtight jar for up to 3 weeks.
Freezing: Freeze in a freezer-safe container for up to 3 months.
For a seedless jam, push the hot jam through a fine mesh sieve while still warm.
Nutrition
Serving: 1 Tbsp | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 30mg | Fiber: 1g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.1mg
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