Tested till perfect One-Pint Raspberry Jam
One-Pint Raspberry Jam
Photography by Jeff Coulson/TC Media

One-Pint Raspberry Jam

When life hands you one too many pints of fresh raspberries, make small-batch jam. It's so easy, so quick and so good for keeping fresh, delicate raspberries from ending up in the compost.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe4 out of 5 based on 24 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 1 hour 15 minutes
  • Portion size 1 cup


  • 1 pint (2 cups) 1pint (2 cups)fresh raspberryfresh raspberries, (about 12 oz/340 g)
  • 1 cup 1cupgranulated sugar
  • 1 tbsp 1tbsplemon juice
  • 1-1/2 tsp 1-1/2tspvanilla
  • 1 pinch 1pinchsalt
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In saucepan over medium-high heat, bring raspberries, sugar, lemon juice, vanilla and salt to boil, stirring constantly and mashing berries with back of spoon until sugar is dissolved. Boil hard, skimming off foam and stirring frequently, until thickened to consistency of soft jelly, about 4 minutes.

Pour into airtight container. Let cool completely. (Make-ahead: Cover and refrigerate for up to 3 weeks.)

Nutritional Information Per 1 tbsp: about

cal 58 pro 0 total fat 0 sat. fat 0g
carb 15g dietary fibre 1g sugar 13g chol 0mg
sodium 1mg potassium 28mg

% RDI:

iron 1 vit C 5 folate 1
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