So my sister Amy has mastered raspberry jam, I hear. But she’s neglected to give me any.
So lacking my own source of raspberries, I headed to Sara’s to pick her neglected berries. And while I was there, she gave me a taste of Amy’s jam, and also spilled the secret ingredient. It was delicious, I’m not going to lie. But, still, she didn’t give me any, so I picked some berries and brought them back home to try my own hand at it.
I didn’t get a whole lot of raspberries so I made a single pint of jam. I deliberately chose a different “secret” ingredient than Amy, and it turned out pretty tasty as well.
Here’s the recipe:
Small-Batch Raspberry Jam
3 cups raspberries
2 cups sugar
1/2 vanilla bean
Wash berries and crush with a potato masher in a heavy-bottomed saucepan. Stir in sugar and vanilla bean and slowly bring to a boil. Boil rapidly until the jam sheets off the back of a spoon, about 45 minutes. If you can locate the vanilla bean, fish it out, but I wouldn’t sweat it too much if it ends up in the jar.
Since this is such a small volume, I just poured it into a single pint jar for immediate use. If you’re keen on preserving it, pour into two half-pint jars (leaving 1/4 inch headspace) and process for 10 minutes.