Easy Seedless Raspberry Jam is utterly delicious and perfect for people who don’t like seeds in jam!
I’ve been making jam for over 3 years now but have never made a seedless jam much to hubby’s disdain. He just doesn’t like seeds (but he’s still been eating my jams). I think the thought of sieving a large vat of jam had just put me off and I’m all about no nonsense, fuss free cooking!
So this week after coming across a couple of packs of 3 pence raspberries I came up with his Easy Seedless Raspberry Jam!
What makes it easy you may ask?
Well partly the quantity, a smaller amount of jam requires less elbow grease.
Plus sieving the jam at the stage where the fruit is heated through and the sugar dissolved also makes the sieving stage quite easy.
My next raspberry jam will be a seeded one so at least hubby now has his own seedless supply now!
Raspberries are very low in pectin so I used a little lemon juice to help this soft set jam. What really struck me was the vibrant colour of this raspberry jam which was also matched by its vibrant taste.
I would love to have tried it on some scones with clotted cream but sadly I could only find some Hot Cross Buns in the freezer but it was delicious nonetheless.
I think this jam would also be perfect for filling doughnuts!
So if you have a fussy member of the family like me why don’t you surprise them with some of my Easy Seedless Raspberry Jam?
And if you’ve never made jam before then I can’t recommend it more highly! Who knows you might become addicted to it like me!
More Seedless & Raspberry Jam Recipes:
- Easy Seedless Blackberry Jam – Fab Food 4 All
- Quick & Easy Raspberry Jam – Fab Food 4 All
- Raspberry & Chocolate Jam – Fab Food 4 All
- Tutti Frutti Jam (Bumbleberry Jam) – Fab Food 4 All
- Chocolate Blackberry Jam (seedless) – Tin & Thyme
- Blackberry & Raspberry Jam – Fab Food 4 All
- Raspberry & Blackcurrant Jam – Fab Food 4 All
- Strawberry, Raspberry and Redcurrant Jam – Fab Food 4 All
- Easy Grape Jam – Fab Food 4 All
I’m sure you’ll love my raspberry jam! Don’t forget to share it with me tagging @fabfood4all on social media plus leave a comment and rating below!
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Easy Seedless Raspberry Jam
Ingredients
- 450 g Raspberries washed and dried
- 400 g Granulated sugar
- 3 tsp Lemon juice
Instructions
- Add raspberries, sugar and lemon juice to a preserving pan (large pan).
- Use a potato masher to mash up the raspberries.
- Place the pan on the hob over a low heat (do not simmer), stirring occasionally until all the sugar has dissolved. (Sweeping a wooden spoon along the bottom will alert you to any sugar crystals).
- Take a glass bowl and place a metal sieve over it.
- Pour the jam mixture into the sieve (you may have to remove a few seeds stuck to the pan).
- Pour the drained juice back into the pan and place the sieve over the pan.
- Use a large metal spoon to push the pulp through the sieve (will take about 5 minutes).
- Once all the pulp is sieved into the pan, stir with a wooden spoon.
- Bring the pan to a rolling boil and time for 5 minutes.
- Take the pan off he heat and drizzle a little jam onto a saucer and place in the fridge for a minute.
- Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready.
- Pot into hot jars and seal with lids immediately or if using wax discs place those on and then the cellophane once cool.
- Store in a cool dark place and refrigerate once opened.
Notes
Sterilise 1 x 500 ml or 2 x 250 ml jars by washing in hot soapy water or take straight from dishwasher, filling with boiling water, emptying and then placing in oven for 20 minutes at 140°C then leave in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.
Dan
Our raspberry bushes produce twice a year, this year 56qts. what we don’t eat we freeze. We than use a Weston tomato processor with a fruit strainer con, just turn the crank and and juice and pulp is separated, 2-1/2 gals ready to make jam. Would like to know an alternative for sugar for this recipe.
Camilla
Hi Dan, very envious of your raspberry bushes, I have one LOL! I’m afraid I don’t have an alternative to sugar. If you’re trying to reduce the glucose spike that jam gives, I follow The Glucose Goddess’s advice which includes drinking a glass of water with a tablespoon of apple cider vinegar in it before eating anything sugary. Do check her out!
Sharon Miller
Hi Camilla,
I have just stumbled across your site and love the thought of all of your jams but as a family we arent keen on lumps ( a little like your husband and seeds!) Can most of your receipes be converted to smooth options and at what point would I sieve/strain the fruit, (before or after adding the sugar). Can I use a hand blender to keep the fruit in but make a smooth jam or does this alter the texture of the jam?
Any advise would be appreciated
Camilla
Hi Sharon, most jam recipes require the fruit to be cooked before proceeding to add the sugar (unlike this raspberry jam) so I would at this point just use an immersion blender before adding the sugar. That will give you the smooth jam you are looking for. Sieving large batches of jam isn’t going to be practical. The other option is to make jelly, there the fruit is boiled up and then strained. Just type jelly into the search bar for all my jelly recipes.
Gisele
Thanks for the great recipe! Fyi, i don’t discard the seeds, i pour hot water on it and strain out the seeds to make raspberry juice…no waste
Camilla
Fab Gisele, do you add sugar to the juice drink?
Suellyn Jenkins
Thanks for the tip. I boiled the seeds and dregs from the sieve with a little water and added a little corn syrup and made a jar of syrup. Hello from Idaho USA
Carrie
Can you use this with frozen raspberries?
Camilla
Yes, you can use frozen fruit in place of fresh in all jam recipes. Just use straight from frozen as they gently thaw when heated at the beginning of the recipe.
Patricia
I really enjoyed making this jam. Seedless is new for me but utterly delicious. I’ll certainly be making this again
Camilla
That’s wonderful Patricia, I so enjoy jam making and I’m glad you enjoyed making this one:-)
Tess
My 5 year old and I made this recipe this morning – our first time making jam! We’re picking around 1/2kg of raspberries every other day so will be making lots more! Will use this jar on a homemade Victoria Sponge Cake for a family camping trip – thank you! Warwickshire, UK
Camilla
That’s wonderful Tess, I’m very envious, my raspberry bush yielded about 6 raspberries which were so small I didn’t even bother picking them LOL!
Dagmar
Made this jam today and absolutely love it. Do you need to water bath can for shelf storage?
Camilla
Hi Dagmar, so glad you like the jam:-) No you don’t need to water bath for shelf storage, this is how we make jam in the UK.
A.H
Thank you for a great raspberry seedless reciepe, now having dentures
It’s great to have this recipe, as l have so much fruit growing on my
Allotment.
Camilla
Aaw, so glad you like the recipe. Wish I had an allotment with raspberries. I just have one raspberry bush and it has very few tiny raspberries on it as I’ve not tended it and it’s in a pot.