Small batch raspberry jam

This small batch raspberry jam is easy to make and packed with berry flavor. Ideal to make the most of berries in their peak, then enjoy on toast, as a dessert filling and more.

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I grew up making jams with my mum pretty much every year as one of the ways we used up big batches of fruit. We tended to go fruit picking at a local farm most years, and would come home with a few boxes. Then we'd also forage for blackberries (or brambles as we call them) in some local spots and collect lots of those.

True, we enjoyed plenty there and then and a number went into desserts or were frozen. But jams were also high on the list to use toast in the coming months. As an adult, I didn't immediately carry on the trend, but after making the odd one for my kids, they were soon requested as a regular feature.

I sometimes try different fruit combinations, like strawberry peach jam or raspberry rhubarb jam but it's nice to return to the classics, too. And raspberry is definitely one of those and well worth making.

Lower sugar, small batch jams

If you have tried any other jams I have shared, like my mango jam and strawberry raspberry jam, you'll know I generally make lower sugar jams in smaller batches. The two go hand in hand for me, as lower sugar can take longer to set so making a small batch helps to speed things up being a smaller volume. It also may not keep as well since sugar is a preservative and so having less ensures we'll use it. 

Those may sound like arguments against lower sugar, but there's another reason I generally go that route. Commercial jams can have up to equal parts sugar to fruit which to me is far too much. Even higher end preserves are around 1 part sugar to 2 parts fruit. They can often taste more of sweetness than the fruit themselves.

I typically go with 1 part sugar to between 3 and 4 parts fruit. The higher proportion of fruit means you get much more of the fruit flavor which to me is what it should be. Granted, I don't always stick to that, depending on what I'm making, but it works well for many jams, as is the case here.

Do you need to add pectin?

The short answer is no, I don't add pectin here. Some jams use added pectin to help the mixture thicken that bit more quickly and more firmly. Most fruits have a level of pectin naturally occurring in the fruit, though the levels vary from fruit to fruit. 

Raspberries are not quite as high in pectin as some other fruits, but especially given the quantities here, I don't find it a problem. Granted, you may find if you make two batches, one with pectin and the other without, the one with pectin would be a little quicker. But I for one don't mind waiting a few more minutes.

Should you strain raspberry jam?

I know raspberry seeds are not something everyone is a fan of, and so some may prefer a seedless jam. And for some uses, I would agree this would be the better option, such as when used to fill cookies like Linzer cookies or thumbprints.

However, straining out those seeds takes quite a bit of time and does reduce your yield by quite a lot, so I don't typically strain raspberry jam. I find that when used on toast, since the bread also has texture as well, you notice them less. And even in Danish raspberry bars, this version with seeds works perfectly well.

So in short - I don't think you need to, but you are welcome to if you prefer. Just know you will get less and it does take time.

This small batch raspberry jam is easy to make, and being lower in sugar, you get more of the bright berry flavor. It's delicious on toast, scones, in desserts and more. Be sure to cook up a batch soon and enjoy.

Try these other tasty jams and spreads:

• Lemon curd (bright, smooth and with a lovely lemon flavor)
• Plum jam (gently spiced, smooth and so tasty)
• Concord grape jam (just like the classic grape jelly flavors, but that bit brighter)
• Plus get more jam, sauce and other condiment recipes in the archives.

See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

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