I’ve been making jam for over 3 years now but have never made a seedless jam much to hubby’s disdain as 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 3p raspberries I came up with his Easy Seedless Raspberry Jam! So 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 and hence there not being the need to make a vast quantity!
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!
- 450g Raspberries, washed and dried
- 400g Granulated sugar
- 3 tsp Lemon juice
- 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.
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.
For more seedless or raspberry jam inspiration you might like these recipes:
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
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Barbara Butcher
26/06/2017 at 11:46 am (UTC 1) Link to this comment
Thank you for this lovely easy seedless raspberry jam, the colour is wonderful. The raspberries were off my allotment so was pleased to try this recipe out. Like Kelly I was reluctant to throw the seeds away, so I mixed a small amount of water on the seeds put back into the pan to boil, strain again and I had enough for a hot glass full of juice, which has done wonders for a cough !
Camilla
26/06/2017 at 1:40 pm (UTC 1) Link to this comment
Fabulous Barbara, so many coughs and colds around so great to make full use of this recipe:-)
Pep's Free From Kitchen
21/06/2017 at 9:19 pm (UTC 1) Link to this comment
Thank you so much for this. I was given a bowl of red and yellow raspberries and I’ve been collecting my own from the garden, but I hate seeds in jam! I’m still really new to jam making, but thanks to your clear instructions and detailed guide I have three pots of jam sitting in my kitchen. They look to have set already, but I’m going to leave them overnight and then it’s going on scones. Thanks again for the recipe!
Camilla
21/06/2017 at 10:41 pm (UTC 1) Link to this comment
Thank you so much for your lovely feedback and how brave of you to make jam on the hottest day of the year! Enjoy your jam and scones:-)
Ros
01/06/2017 at 9:28 pm (UTC 1) Link to this comment
GLut of raspberries on the local market so ‘won’ 4kg for a song. Had never made raspberry jam before. Love the flavour but did not fancy mouthfuls of pips. This recipe made a lovely texture and flavour jam. Not too sweet either and very easy to make. I didn’t change anything in the recipe. Yummmmmm.
Camilla
01/06/2017 at 11:43 pm (UTC 1) Link to this comment
Wonderful Ros, so glad you like the jam, thanks for your feedback:-) Hope you make some more of my jams with your next glut of fruit:-)
Dora Schubert
06/05/2017 at 10:30 am (UTC 1) Link to this comment
Thank you for the recipe! I have been searching high and low for recipes without using the typical gelatine-based sugar to make jams. I however “cheated” a little, I admit, I sprinkled a little Xanthan gum to help it gel. I wasn’t sure whether it will “gel”. May I ask, does the lemon juice acts as pectin and therefore “gels” the raspberry into jam? Appreciate any info, thanks again!
Camilla
06/05/2017 at 7:15 pm (UTC 1) Link to this comment
Yes Dora, lemon juice is high in pectin which is why it’s the only thing I use when extra pectin is required for low pectin fruits such as raspberry. You really didn’t need the Xanthum gum!!
Dora Schubert
08/05/2017 at 1:27 pm (UTC 1) Link to this comment
Thank you!
Camilla
08/05/2017 at 4:08 pm (UTC 1) Link to this comment
A pleasure Dora:-)
Susie Wilkinson
29/04/2017 at 4:50 pm (UTC 1) Link to this comment
That looks great, I can’t cope with the texture of seeded jams!
Camilla
29/04/2017 at 8:29 pm (UTC 1) Link to this comment
Thanks, perfect for you then:-)
Newfgirl84
23/03/2017 at 9:05 pm (UTC 1) Link to this comment
I found your recipe for seedless raspberry jam while searching pinterest for a recipe. I only had frozen raspberries that a friend of our gave to us from his harvest this summer. Beautiful berries! I reduced the sugar to just over 300g ( I am always amazed at how much sugar is in jam recipes!) and had to boil the jam twice as long due to the extra juice the frozen berries gave off as they thawed. But it worked beautifully! I love raspberries, but hate the seeds… so this jam will be perfect to enjoy! Thanks for the recipe. Easy-peasy and delicious! I think i’ll make another batch for my parents tomorrow.
Camilla
23/03/2017 at 11:50 pm (UTC 1) Link to this comment
Great, glad you liked it, thank you so much for your feedback-) I have lots of lovely jams on the blog including 2 prize winners:-)
Richard Eldred Hawes
04/02/2017 at 9:55 pm (UTC 1) Link to this comment
Jam is so much more enjoyable without the seeds
Camilla
05/02/2017 at 12:00 am (UTC 1) Link to this comment
I don’t mind them but hubby just won’t eat seeds, tried to give him pomegranate tonight but he wouldn’t have it!
A S,Edinburgh
26/01/2017 at 6:14 pm (UTC 1) Link to this comment
Your jam recipes all look amazing! I hear you on sieving out seeds. I never used to bother when using berries for anything, but started to recently because I think the smooth texture makes it a little bit more special. Whether I could be bothered with a large pot of jam is a different matter! I think this approach – keeping things small-scale – is a great one.
Camilla
26/01/2017 at 8:15 pm (UTC 1) Link to this comment
Thanks, not my favourite job sieving seeds as it’s only hubby who won’t eat seedy fruit LOL;-)
Paulapips
19/10/2016 at 12:46 pm (UTC 1) Link to this comment
How long can I keep these unopened?
Camilla
19/10/2016 at 4:06 pm (UTC 1) Link to this comment
At least 12 months in a cool dark place, but jam will often last for years.
Ann Stokes
19/09/2016 at 3:04 pm (UTC 1) Link to this comment
Camilla,
Thank you so much for this fabulous recipe!
My husband is thrilled, raspberries are his favourite fruit, but not the seeds.
Most raspberries in this corner of France are small, but the jam worked beautifully.
Camilla
19/09/2016 at 4:44 pm (UTC 1) Link to this comment
Fabulous Ann, thank you for your feedback, your husband is like mine then:-)
Kelly
25/06/2016 at 1:05 am (UTC 1) Link to this comment
I just made this today! The color is beautiful! Removing the seeds was a little time consuming, but so worth the effort! I sealed the jars in a 10 minute water bath, Afterwards, I tood looking at that bowl of seeds with leftover bits of pulp and I just couldn’t bring myself to toss them. So I put the entire mass in saucepan, added an equal amount of water, then simmered about 5 minutes. After straining, I have 3 pts of gorgeous red juice. I don’t know how sweet, etc it is yet, nor what I will do with it. Still imagining the possibilities!
PS: I live in US, so converted the measures……….
Thank you for such an awesome recipe! It is absolutely lovely and delicious!
Camilla
25/06/2016 at 4:51 pm (UTC 1) Link to this comment
Thank you so much for your feedback Kelly and so pleased you like the jam:-) I’m guessing that you made a bigger quantity of jam than stated otherwise I can’t see how you’d get 3 pts of red juice. I can only remember having a thin layer of seeds left in my sieve.
Maya Russell
09/06/2016 at 6:48 am (UTC 1) Link to this comment
It sounds so easy. Will try and make jam this year.
Camilla
09/06/2016 at 2:05 pm (UTC 1) Link to this comment
Great Maya, as long as you stick to the instructions you can’t go wrong:-)
Ian F
08/06/2016 at 4:21 pm (UTC 1) Link to this comment
Just spotted your recipe, just at the right time, as my raspberries are almost ready and this will go nicely with homemade ice cream.
Camilla
08/06/2016 at 5:13 pm (UTC 1) Link to this comment
Excellent Ian, wish I had raspberry’s in my garden:-)
Richard Eldred Hawes
02/06/2016 at 8:55 pm (UTC 1) Link to this comment
So much nicer without the seeds, they always get stuck in ones teeth
Camilla
02/06/2016 at 9:22 pm (UTC 1) Link to this comment
I’ve not had that problem but glad you like the recipe:-)
Fiona jk42
01/06/2016 at 1:31 pm (UTC 1) Link to this comment
This looks much easier than alternative methods to get seedless jam. I love the colour as well, mine tends to go a bit darker.
Camilla
01/06/2016 at 5:25 pm (UTC 1) Link to this comment
Thanks Fiona, I’m always looking for ways to make things simpler:-)
Urvashi Roe
24/05/2016 at 8:50 pm (UTC 1) Link to this comment
Goodness me look at the colour of that jam! Blimey and it’s super easy to make too. I always thought is was too much of a faff with raspberries but your method sounds very easy.
Camilla
24/05/2016 at 9:18 pm (UTC 1) Link to this comment
Thanks Urvashi, I’m always looking to make things easier as we all lead such busy lives:-)
Laura H
23/05/2016 at 3:29 pm (UTC 1) Link to this comment
Wow that is a vibrant colour! I didn’t know you could do a little test in the fridge to see if the jam is ready. Great tip 🙂
Camilla
24/05/2016 at 12:58 am (UTC 1) Link to this comment
Thanks Laura, yes a chilled plate and a moment in the fridge is a great test for the set of jam:-)
Christine Lockley
10/05/2016 at 11:45 am (UTC 1) Link to this comment
Definitely on my to-do list – I love jam but hate seeds. Thanks for sharing
Camilla
10/05/2016 at 2:06 pm (UTC 1) Link to this comment
Thanks Christine:-)
laurah7982
07/05/2016 at 12:02 pm (UTC 1) Link to this comment
Looks very yummy. I might have to give this a go xx
Becca @ Amuse Your Bouche
06/05/2016 at 10:33 am (UTC 1) Link to this comment
I’m with your husband, I do prefer a seedless jam if possible! This looks so yummy.
Camilla
06/05/2016 at 11:33 am (UTC 1) Link to this comment
Thanks Becca, I know it’s quite a common dislike:-)
April J Harris
04/05/2016 at 6:08 pm (UTC 1) Link to this comment
Your jam looks beautiful! Love the idea of being able to make it in smaller quantities too!
Camilla
04/05/2016 at 9:36 pm (UTC 1) Link to this comment
Thanks April, yes a smaller quantity equals less hassle:-)
Margaret Beardmore
04/05/2016 at 6:29 am (UTC 1) Link to this comment
Love home made jam but i do hate seeds i will certainly be trying your recipe
Camilla
04/05/2016 at 9:52 am (UTC 1) Link to this comment
Great Margaret, do let me know how you get on:-)
Sarah James @ Tales From The Kitchen Shed
03/05/2016 at 1:25 pm (UTC 1) Link to this comment
What a gorgeous colour jam Camilla. My Dad doesn’t like seeds in jam either, will be passing your link on to him as he loves making jam.
Camilla
03/05/2016 at 1:44 pm (UTC 1) Link to this comment
Thanks Sarah, yes the colour did blow me away;-)
Isak Alderfalk
03/05/2016 at 10:42 am (UTC 1) Link to this comment
How do you get that gorgeous color?
Camilla
03/05/2016 at 1:25 pm (UTC 1) Link to this comment
It just was the most amazing colour, I think the 3 tsps of lemon juice probably helped to brighten it:-)
christine hadden
02/05/2016 at 11:36 pm (UTC 1) Link to this comment
wow what a beautiful color on this jam. sounds perfect for a spring breakfast.
Camilla
03/05/2016 at 1:25 pm (UTC 1) Link to this comment
Thanks Christine:-)
Heather Haigh
02/05/2016 at 7:54 pm (UTC 1) Link to this comment
Looks delicoius, such a bright shiny colour.
Camilla
02/05/2016 at 8:48 pm (UTC 1) Link to this comment
Thanks Heather, yes I was blown away by the vibrant colour:-)
Liana
02/05/2016 at 4:02 pm (UTC 1) Link to this comment
Love raspberry anything, minus the seeds. Is it possible to replace the sugar with anything? I’m trying to watch my sugar intake. Thanks 🙂
Camilla
02/05/2016 at 4:11 pm (UTC 1) Link to this comment
As I don’t like artificial sweeteners, jam sugar or gelling agents in jam it’s not an avenue I’ve ever been down I’m afraid but as you can buy diabetic jam I imagine it must be possible using these things.
Cassandra Mayers
02/05/2016 at 3:53 pm (UTC 1) Link to this comment
Sounds great thought i quite like the seeds. Love jam, never made it!
Camilla
02/05/2016 at 4:10 pm (UTC 1) Link to this comment
I like the seeds to LOL!
Bintu | Recipes From A Pantry
02/05/2016 at 9:42 am (UTC 1) Link to this comment
I think I would eat raspberry jam a lot more if I could get a seedless version like this one.
Camilla
02/05/2016 at 2:24 pm (UTC 1) Link to this comment
Thanks Bintu, I do usually buy it for hubby but now he has a personal supply of home made:-)
Fashion and Style Police
01/05/2016 at 12:48 pm (UTC 1) Link to this comment
I have never thought of making my Jam. You make it sound so easy.
Camilla
01/05/2016 at 10:02 pm (UTC 1) Link to this comment
Making jam is like riding a bike, you soon get the hang of it:-)
Elizabeth
01/05/2016 at 11:43 am (UTC 1) Link to this comment
Mmm sounds lovely, and something my kids would really like! Must get the jam pot on!
Camilla
01/05/2016 at 10:01 pm (UTC 1) Link to this comment
Thanks Elizabeth:-)
WhatLauraLoves
01/05/2016 at 4:21 am (UTC 1) Link to this comment
I can’t believe theres only 3 ingredients. This looks so easy to make! xxx
Camilla
01/05/2016 at 11:34 am (UTC 1) Link to this comment
Thanks Laura:-)
Sarah Bailey
01/05/2016 at 12:14 am (UTC 1) Link to this comment
My Gran used to make the best jam – I miss her cooking a lot, the family Sunday dinners. I must try and make some jam one day and this sounds like a good way to start. x
Camilla
01/05/2016 at 11:34 am (UTC 1) Link to this comment
Thanks Sarah, yes it’s good to keep traditions going-)
Ayse
30/04/2016 at 9:27 pm (UTC 1) Link to this comment
I’ve always wanted to make my own jam. This sounds so easy and looks amazing. Could you use frozen raspberries? (Probs a stupid question haha) x
Camilla
30/04/2016 at 10:33 pm (UTC 1) Link to this comment
I haven’t tried making jam with frozen fruit, it might work but I imagine you would need to boil it for longer?
Ickle Pickle
30/04/2016 at 8:47 pm (UTC 1) Link to this comment
This looks so good – I hate seeds in jam too! I would love to make this. Love your photos too. Kaz x
Camilla
30/04/2016 at 10:33 pm (UTC 1) Link to this comment
Thank you so much Kaz:-)
Sam McKean
30/04/2016 at 8:06 pm (UTC 1) Link to this comment
I absolutely adore raspberry jam, I really must try this! 🙂
Camilla
30/04/2016 at 10:34 pm (UTC 1) Link to this comment
Thanks Sam:-)
Rachel
30/04/2016 at 7:52 pm (UTC 1) Link to this comment
OOh Camilla what a fantastic colour this is and you make it look and sound so easy to do. I have never made my own jam before.
Camilla
30/04/2016 at 10:35 pm (UTC 1) Link to this comment
Thanks Rachel. You really should try jam making, it’s so rewarding:-)
Lucy
30/04/2016 at 6:37 pm (UTC 1) Link to this comment
Ooh this sounds a great method! I made redcurrant jam last year and tried sieving it after the setting point was reached which was the only method I could find online, and it was very tricky! Will definitely try this, we love raspberry jam too.
Camilla
30/04/2016 at 10:36 pm (UTC 1) Link to this comment
Thanks Lucy, yes I think I had in my mind that that’s what one had to do and so never ventured into seedless jam but this was fairly painless!
Life as Mum
30/04/2016 at 6:24 pm (UTC 1) Link to this comment
I really do need to make my own jam this year! This looks so delicious
Camilla
30/04/2016 at 10:37 pm (UTC 1) Link to this comment
Thanks, yes I hope you get to make some jam, so rewarding:-)
Patty Haxton Anderson
30/04/2016 at 6:02 pm (UTC 1) Link to this comment
This is beautiful and I totally forgot how my mother used a wax on top of her jams when she did them. This post brought back fond memories, thank you.
Camilla
30/04/2016 at 10:38 pm (UTC 1) Link to this comment
My mother used wax discs too and I have done so when I’ve run out of jars and just used a small glass instead:-)
Debra @ Bowl Me Over
30/04/2016 at 5:52 pm (UTC 1) Link to this comment
Looks just beautiful – homemade jam is the best!!!
Camilla
30/04/2016 at 10:38 pm (UTC 1) Link to this comment
Thanks Debra:-)
Cathy @ Planet Veggie
30/04/2016 at 4:46 pm (UTC 1) Link to this comment
I love sound of seedless jam – seeds getting stuck in my teeth is a pain!
Camilla
30/04/2016 at 5:38 pm (UTC 1) Link to this comment
Thanks Cathy, I must be strange as I like the seeds in jam:-)
Sally - My Custard Pie
30/04/2016 at 4:23 pm (UTC 1) Link to this comment
Poured into doughnuts please. Love a homemade doughnut. Vivid and vibrant recipe – lovely. 3p raspberries – the bargain of the century.
Camilla
30/04/2016 at 10:39 pm (UTC 1) Link to this comment
Thanks Sally:-) I just need to learn how to make doughnuts now!
Tania Sheff
30/04/2016 at 4:18 pm (UTC 1) Link to this comment
This jam looks so tasty! It is a perfect breakfast treat!
Camilla
30/04/2016 at 4:20 pm (UTC 1) Link to this comment
Thanks Tania, I’m a marmalade person in the morning!
jacquee | i sugar coat it!
30/04/2016 at 3:36 pm (UTC 1) Link to this comment
I have one jar left of the jams I made in fall. Nothing like freshly baked scones with homemade jam slathered atop. LOVE!
Camilla
30/04/2016 at 4:23 pm (UTC 1) Link to this comment
Exactly, home made jam rocks:-)
Choclette
30/04/2016 at 2:08 pm (UTC 1) Link to this comment
Wow, Camilla, what a vibrant colour. Looks fab. Like you, I can’t really be bothered to fuss about sieving jams, but this looks so special I might have to give it a go.
Camilla
30/04/2016 at 4:22 pm (UTC 1) Link to this comment
Thanks Choclette! Well this was far easier than making raspberry coulis for him the other night!
Sarah
30/04/2016 at 1:09 pm (UTC 1) Link to this comment
Raspberry jam is a favorite of mine and I love that this is seedless! Thanks for sharing!
Camilla
30/04/2016 at 2:05 pm (UTC 1) Link to this comment
Thank you Sarah:-)
Lisa | Garlic + Zest
30/04/2016 at 12:32 pm (UTC 1) Link to this comment
I love homemade jams and jellies — my Aunt used to make them for us every year, but I must be on the naughty list because I haven’t seen her homemade peach jam in forever! This looks heavenly.
Camilla
30/04/2016 at 2:05 pm (UTC 1) Link to this comment
You should make your own then:-)
Kavey
29/04/2016 at 6:12 pm (UTC 1) Link to this comment
This is pretty much how I make fruit jellies – if I don’t mind them not being clear, and I often don’t, I’ll not only strain the cooked fruit but also push more pulp through the sieve too. If I’m being fussy then I’ll separate the naturally strained stuff from the pulpy batch and make two batches of the jam / jelly. Love raspberry as it has such a summery flavour!
Camilla
29/04/2016 at 8:04 pm (UTC 1) Link to this comment
You’ve just made me realise that I could make jelly with just a sieve as long as you don’t push the pulp through you’d have a clear jelly! All the muslin nonsense has always put me off!
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