Small Batch Raspberry Jam Recipes

SMALL-BATCH RASPBERRY JAM

Small-Batch Raspberry Jam image

This recipe is one of Martha's favorites for savoring the mid-summer berry. A duo of fresh lemon juice and grated orange zest perk up the raspberry jam with bright, citrus flavor.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

12 ounces fresh raspberries (about 2 1/4 cups)
1 cup plus 2 tablespoons sugar
1 1/8 teaspoons fresh lemon juice
Pinch of coarse salt
1/2 teaspoon finely grated orange zest, divided

Steps:

Place a few small plates in the freezer. Stir berries, sugar, lemon juice, salt, and half the orange zest in a large, heavy pot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until jam holds its shape on plate.
Strain about half the jam through a fine sieve into a bowl; discard seeds. Return strained jam to pot; stir in remaining zest. Return to a boil, then remove from heat. Let cool before using or storing.

10 MINUTE RASPBERRY JAM RECIPE

10 Minute Raspberry Jam Recipe image

Easy 10 Minute Raspberry Jam recipe! This healthy homemade recipe uses 1 pint of fresh raspberries, honey and lemon juice. NO pectin or sugar required!

Provided by Pamela

Categories Breakfast Dessert

Time 10m

Number Of Ingredients 3

Ingredients

1 pint raspberries (approximately 2 cups)
1/4 cup honey
1 tablespoon lemon juice

Steps:

Put all ingredients into a saucepan and stir.
Bring to boil, then simmer 10 minutes until jam consistency.
Keep in jar refrigerated.

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