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10-Minute Raspberry Jam

A quick and delicious homemade raspberry jam that captures the essence of fresh raspberries, perfect for spreading on toast or drizzling over pancakes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Breakfast, Spread
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh raspberries Always ensure you’re using fresh raspberries for the best flavor and texture!
  • 1 cup granulated sugar Can substitute with coconut sugar or honey for variations.
  • 1 tablespoon lemon juice Vital for balancing flavors and preservation.
  • 1/2 teaspoon vanilla extract Optional for added flavor.
  • 1/2 packet pectin Optional, for thicker jam.

Method
 

Preparation
  1. Rinse and gently pat dry the raspberries.
  2. Place them in a saucepan over medium heat.
  3. Sprinkle the granulated sugar over the raspberries.
  4. Gently stir the mixture while it heats up, allowing the raspberries to break down and release their juices (approximately 3-5 minutes).
  5. Add the tablespoon of lemon juice to the pan.
  6. If desired, mix in the pectin according to package instructions and stir for an additional minute.
  7. Once the mixture is thick and syrupy, remove it from heat and allow it to cool slightly.
  8. Blend the mixture for a smoother texture if preferred.
  9. Pour the jam into a clean jar while it’s still warm and seal it tightly.
  10. Let it cool completely before refrigerating.

Notes

Store in the refrigerator for up to two weeks or freeze in small jars for up to six months. Thaw in the refrigerator overnight when ready to use. Avoid microwaving to maintain texture and flavor.