This small batch raspberry jam is soft set, glossy, and bright. My go-to 3 ingredient recipe for fresh raspberry flavor, perfect texture, and rich color.
Prep time: PT12M
Cook time: PT15M
Total time: PT120M
5 stars (3 reviews)
Raspberries
- Wash your jar (if jaring) - I used a 300ml sized glass jar with a metal lid that screws on. Wash the jar and screw top lid with hot, soapy water. Rinse them thoroughly with hot water. Place them on a clean towel facing down to air dry completely. I don’t bother sterilizing the jar. The jam has that much sugar in it, it doesn’t seem to go off and I use it within a couple of weeks.
- Place a small plate in the freezer - This will help you check if the jam is at a setting consistency to know when to stop cooking.
- If using fresh raspberries - dunk them in cold water and drain them well. Then place on a large baking tray lined with baking paper and shuffle around the dry them.
- Combine ingredients - Add the raspberries, sugar and lime juice to a heavy bottomed pot. Place on medium high heat and stir as it comes to a boil. Turn down to medium heat.
- Skim the top - as the mixture bubbles away, use a spoon to skim off the froth that develops on top.
- Finish cooking - cook on medium heat while gently stirring for 10-12 minutes. The mixture will thicken slightly and turn a darker red color.
- To check if the jam is done - At the 5 minute mark, begin testing the doneness of your jam. We want to see if it sets when it’s cooled. Use a spoon to add a small amount on the frozen plate. If it sets and thickens when you press your finger to it, then it’s done. We want it at a spreading consistency, not runny.
- To store - Pour into the cleaned jar. Let it cool completely at room temperature before putting the lid on.