I still prefer making jams in small batches, and today I made a small batch of homemade raspberry jam so that I can bake up some Linzer cookies tomorrow (the jam is a filling for the cookies.) This is a very easy recipe - I hope you give it a try. ~Enjoy, Diane
Small Batch Raspberry Jam
3 cups fresh raspberries
1 cup sugar *divided
1/2 cup local honey
1 Tablespoon lower sugar pectin (I prefer Sure Jel in the Pink Box)
2 teaspoons fresh lemon juice
1/8 teaspoon butter
Add 1/2 cup of sugar to the berries in a bowl, cover and let macerate in your refrigerator overnight. Add all fruit and its juices to a jam pot the next morning. Warm on low, adding in honey and final 1/2 cup sugar until dissolved, mash the berries when soft. Add in lemon and pectin and bring to a hard boil for 1 minute. You can add 1/8 tsp butter to prevent foaming. Once gel stage is reached, spoon jam into clean jars, to 1/4” headspace and process in a boiling waterbath or steam canner 10 mins or according to your altitude. Let jars cool in a draft free area for 24 hours, check seals, wash, label and store.
Kitchen Note: You can take an extra step and pass the jam thru a fine sieve to remove seeds if preferred before jarring the jam and processing.
Makes 2 half pints
*this recipe can easily be tripled