Quick & Easy Small Batch Raspberry Jam

I was looking for a treat to make with my sourdough discard this week, and thought that some kind of raspberry streusel squares would be just the thing.

Our raspberry patch is very new, just two years old, is not yet producing tons of berries, but I was able to gather just about 3 cups of raspberries... enough to make a homemade small batch jam.

Small batch raspberry jam is quick and easy to make, taste amazingly fresh, very different from preserves. You can adjust this recipe to use up whatever amount of berries you have on hand. Just over 2 cups of fruit will make just about enough to fill 2 jam jars (2 x 250 ml mason jars). The berries will cook down so not quite fill your jars to the top.

This jam needs no pectin and no need to hot water bath the jam either, as it goes straight into the fridge or freezer. You need less than 30 minutes to prepare the jars and cook the jam. Easy peasy and hardly any clean up either.

Small batch jams are perfect for those of you who are like me… want cooking to be quick and simple, very fresh tasting.

This jam will be a bit less stiff than pectin jams, is looser. Tastes so good, you will wonder why you haven’t been doing this all along. I know that is what I was thinking!

To gel (set up) no pectin jams, you want three things…

1. To cook for a longer amount of time, in this case, about 20 to 25 minutes.

2. Lemon juice. With low pectin fruits like raspberries, blueberries and strawberries, use more lemon juice, for medium pectin fruits, some lemon, and for high pectin fruits, no lemon needed.

3. About 60% as much sugar as you have berries.

I had 2 cups of raspberries, so used just over 1 cup of sugar. You can add more sugar if you want sweeter, but not less.

Ingredients & How To

• 2 cups of raspberries

• 1 heaping cup of sugar

• 1/2 medium sized lemon

Put the berries into the pot, add sugar and squeeze in the lemon juice. I used one whole lemon as it was on the smaller size. Remember to put your hand under the lemon as you squeeze the juice into the pot to catch any seeds that may come through … saves you from scooping them out of the berry mixture.

Turn up the temp to a high heat and bring to a boil. Cook on high for the first 5 minutes, stirring often. Skim off any foam and discard or add a dollop of butter. My mom always skimmed, so that is what I do.

Lower to a medium heat and cook jam for an additional 20 minutes, stirring regularly.

To check the set of the jam, drop some jam onto a chilled plate. If it sets up nicely to your liking, does not run all over the plate, it is ready. Or, you can check for gelling by using a chilled spoon. Put a spoon in the freezer as you begin the cooking. When you are ready to check the set, pull it out of the freezer and dip it into the jam. If the jam drips off of the spoon in drops, it is not yet ready, a single glob means almost ready, but if it sticks and coats the back of the spoon, you are good to go. For looser jam, cook 5 minutes less (I like looser : )

My grandson, when he was much younger, helping Nannie make small batch jam.

I like to boil my jars for a bit, to make sure they are sterile, even though these are not going in the pantry. I make the small batch jams for eating or baking within a month or two. If not eating right away, place in the freezer for up to 6 months.

Optional - To sterilise the jars, place them into a pot of water as you begin to cook the berries and bring to a boil. Let them boil for at least 5 minutes. Lift out carefully and place on a tea towel. Wash lids with soapy water, rinse, dip into the boiled water and swish about. Place lids on tea towel to dry, as well.

Let the jam and jars cool for 10 minutes, pour or scoop into 2 x 250 ml sterilised mason jars, leaving 1 cm of headspace. Place in fridge where they will store for 3 weeks, or pop into the freezer.

Enjoy your lovely, quick and easy, homemade jam on toast or on ice cream : ) ... or make raspberry dessert bars!

*You will notice that we have two kinds of jam here. We were so excited about making our small batch jam, that we also made a super delicious blueberry one, as well.

I used most of the jam to make yummy squares.

Happy Jamming ~ Tanja