small batch raspberry jam

If you love jam but don't want to mess with canning or piles of fruit, this small batch raspberry jam is for you! The quick and easy recipe is ideal for extending berry season.

Key Ingredients

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Mash raspberries in a bowl until you have 1 and 1/3 cups. This is 10-12 ounces of berries.

Add to a saute pan over medium heat along with lemon juice and pectin.

Cook until bubbly and juicy.

Add the sugar all at once and stir well.

Bring mixture to a boil, stirring to melt sugar and mix.

Once at a boil that can't be stirred down, boil hard for 1 minute, then remove from heat.

Pour jam into jars and loosely place lids. Let cool to room temperature and store in the fridge.

Enjoy on toast, PB&J sandwiches, and more!

Swipe up for the recipe and tips on stetted.com

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