Homemade Black Raspberry Jam with Vanilla Bean Small Batch Recipe Easy and Perfect
A small batch recipe for homemade black raspberry jam infused with vanilla bean, offering a fresh, vibrant jam taste with a subtle warmth from vanilla. Perfect for quick, easy, and flavorful jam without preservatives or pectin powders.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: About 1 half-pint jar (approximately 1 cup) 1x
- Category: Preserves
- Cuisine: American
Ingredients
- 2 cups (about 300 grams) black raspberries, fresh or thawed frozen
- 3/4 cup (150 grams) granulated sugar, adjust to taste
- 1 tablespoon freshly squeezed lemon juice
- 1 whole vanilla bean, split lengthwise (or 1 teaspoon pure vanilla extract)
Instructions
- Using a small sharp knife, carefully split the vanilla bean lengthwise and scrape out the tiny seeds with the back of the knife. Set both the seeds and pod aside.
- In a medium saucepan, gently mash the black raspberries with a wooden spoon or potato masher until you have a chunky puree, about 2 minutes.
- Stir in the sugar and lemon juice. Add both the vanilla seeds and the empty pod to infuse flavor during cooking.
- Place the pan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent burning.
- Reduce to a simmer and cook uncovered for about 20-25 minutes until the mixture thickens and the color deepens.
- Test the jam by placing a small spoonful on a chilled plate and letting it cool for a minute. If it wrinkles and holds shape when you run your finger through it, it is ready; if not, cook a few more minutes and test again.
- Remove and discard the vanilla pod.
- Transfer the hot jam into a sterilized glass jar, leaving about 1/4 inch headspace at the top. Let it cool to room temperature before sealing with a lid.
- Allow the jam to cool fully and then refrigerate. It thickens further as it cools. Use within 2-3 weeks or freeze for longer storage.
Notes
Stir constantly during the last 10 minutes to prevent sticking and burning. Skim off any foam for clearer jam. Use fresh lemon juice for proper setting. Test jam set early to avoid overcooking. Remove vanilla pod before jarring to prevent bitterness. Sterilize jars before use. For smoother jam, briefly use an immersion blender before cooking. Frozen berries should be thawed completely and handled gently.
Nutrition
- Serving Size: 1 tablespoon (20 gra
- Calories: 50
- Sugar: 12
- Carbohydrates: 13
- Fiber: 1
Keywords: black raspberry jam, homemade jam, vanilla bean jam, small batch jam, easy jam recipe, fruit preserves, vegan jam, gluten-free jam