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!
Easy Seedless Raspberry Jam
- 450 g Raspberries washed and dried
- 400 g 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.
Put 2 small plates in the freezer before you start.
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:
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