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Small-Batch Raspberry Jam

Total Time: 10 mins.
Prep Time: 5 mins.
Cook Time: 5 mins.
Serves: 1 3/4 cups (425 ml)

Ingredients

2-1/2 cups (625 mL) frozen Europe's Best® Select Raspberries (about half 600 g pkg)
5 tsp (25 mL) pectin crystals (part of a box)
1-1/4 cups (300 mL) granulated sugar

Directions

  1. Measure raspberries while frozen. Place in a medium saucepan and let thaw over low heat.
  2. Stir in pectin crystals. (Must go in before the sugar or jam will not set.)
  3. Place pot over medium-high heat. Slowly stir in sugar, continuing to stir until dissolved completely. Bring to a boil; boil, stirring constantly, for 1 minute.
  4. Remove from heat. Pour into clean jars. Let stand at room temperature until cool. Refrigerate for up to one month. 

Makes about 1-3/4 cups (425 mL)

NOTE: No need to process the jam if you are only making a couple of jars; must be refrigerated. If you wish to double the recipe and seal the jars for longer storage at room temperature, then follow current canning practices, use canning jars and new metal lids, and process for 10 minutes in a boiling water canner.