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Small Batch Raspberry Jam—Only 2 Ingredients!

Small Batch Raspberry Jam—Only 2 Ingredients!


2/3 cup granulated sugar
6 oz container fresh raspberries


Place berries and sugar into a medium saucepan and mash the berries with a potato masher, combining them with the sugar. Bring the mixture to a boil over medium-high heat.

Boil the mixture for 5-7 minutes, until thickened.

raspberry jam cooking in a saucepan with a wooden spoon

Pour hot mixture into a glass container or jelly jar. Allow to cool to room temperature, cover, and refrigerate up to 1 month. Makes about 1 cup.

Note: This recipe doesn’t use water – the mashing of the berries releases the juices.

Add your raspberry jam to this delicious take on a Monte Cristo Sandwich!

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  • Dawn Collins says:

    So easy and delicious

  • Beverly Laxton says:

    Can you use frozen berries with this recipe?

  • Martha says:

    Can u use this recipe with other berries as well?

  • Dale Petersen says:

    How do you boil raspberries if you don’t have water?

    • Susan Higgins says:

      Hi Dale, believe it or not, the berries create their own juice. It’s pretty magical. Give it a try!

    • Ldw says:

      You’re mashing the raspberries. Therefore you will have juice in them..

  • DL says:

    Sounds so easy, and yummy! Looking forward to making this with the kids – and then eating it!

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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