You can have a delicious batch of jam ready to enjoy in less than 30 minutes, with this Easy 2 Ingredient Raspberry Jam recipe!
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I’m a big fan of small batch jams. I love being able to take a few cups of very ripe fruit or berries, and turn it in to a delicious batch jam to enjoy on toast or over ice cream. But I think a lot of people don’t make jams because they’re afraid of the canning part of the process, but I’m here to tell you, you don’t need to can your jam. Yes, it’s true.
With small batch jams, where you only have 1 to 2 cups of jam, canning this small amount isn’t worth it. Why you ask? Because you can finish off a small batch of jam in no time, so there is no need to can it. In fact, these types of jams can last in your fridge for up to 3 weeks, and I know that we can finish them off in less time than that.
So now when you think about it, making jam is really, really easy. And most times only requires 2 ingredients…the fruit you choose and sugar. Most berries and jam fruits have enough pectin in them that you don’t need to add any extra. The sugar and cooked fruit makes the jam nice and jamm-y without any added ingredients. Really, jams are one of the easiest things to make. And there’s nothing more delicious than homemade jam.
Especially Raspberry Jam. Raspberry jam is my favourite jam, next to peach jam. I made this small batch of raspberry jam with some raspberries that I had around that were getting really ripe, really fast. Just add sugar and heat, and you have jam.
2 Ingredient Raspberry Jam
This small batch jam makes about 1 cup.
- 1 lb raspberries (about 3 heaping cups)
- 2/3 cups sugar
Mix together the raspberries and sugar in a wide saucepan or skillet.
Over low to medium heat, cook the raspberry/sugar mixture, stirring constantly, until it is gently boiling. Keep cooking, and stirring until the mixture thickens. You must stir constantly or your jam will burn.
Cook the mixture for about 10-15 minutes. You will know the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
Remove from heat, and let cool completely before serving.
Because the batch of this jam is so small you don’t really need to seal the jars because you will use it up so fast! Refrigerate the jam for up to 3 weeks.
Recipe Idea to Try!
Use some of your jam to make these Raspberry Cheesecake Swirl Brownies!
I swirled in some homemade raspberry jam into cream cheese and brownie batter and made these Raspberry Cream Cheese Swirl Brownies! I’m sharing this delicious recipe over on the Kendall-Jackson blog. Click over to get it…you won’t be sorry!
More Easy and Delicious Small Batch Jam Recipes:
Have a delicious day!
Disclosure: This post has been sponsored by Kendall-Jackson wines! But as always the pictures, my voice, all content, and opinions are mine alone. Happy Summer! xo