Easy Seedless Raspberry Jam is utterly delicious and perfect for people who don’t like seeds in their jam!
I’ve been making jam for over 3 years but have never made a seedless jam much to my husband’s disdain.
He doesn’t like seeds (but he’s still been eating all 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 like me, you have a fussy member of the family, why don’t you surprise them with some of my Easy Seedless Raspberry Jam?
And if you’ve never made jam before I can’t recommend this recipe more highly! Who knows you might become addicted to jam-making like me!
More Seedless & Raspberry Jam Recipes
Check out these wonderful 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
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Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
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.
Carol
Beautiful and tasty! Boiled an additional 2 minutes to firm up. Also boiled the remaining seeds covered with water and captured a pint of syrup, perfect for some raspberry iced tea!
Thank you for sharing. I will be reviewing some of your other recipes for further jams and jellies.
Camilla
Thank you Carol, so glad you like the recipe, raspberry iced tea sounds fab:-) I look forward to hearing more feedback from you.
Helene Berg
Wondering if I can freeze this jam. All I make are freezer jams and this sounds amazing. Seedless jam is hard to find in stores and is outrageously expensive if you can find it.
Camilla
Hi Helene, all my jams are shelf stable (at their best in first 12 months but will be safe for years due to the sugar) so I’ve never frozen my jam as there’s simply no need. I just pop it in the fridge once open and it keeps in there for several months. I’m sure you could freeze it but I just don’t see the logic of using up unnecessary freezer space and energy cost.
Rhona
Thank goodness I found your site Camilla! I’d never made jam until last year and I made lots last year, including your blueberry and ‘raspberry with seeds in’ jams and have started again this year. So easy and very tasty! Everyone loves it. Thanks so much.
Camilla
That’s so wonderful to hear Rhona, happy jam season:-)
J.H.
The jam is very delicious. I have black raspberries also. Can you use them for this jam instead of red raspberries?
Camilla
Hi JH, glad you like the recipe. I’ve just had to do a web search for black raspberries as I’d never heard of them before. I can’t see why this recipe wouldn’t work for them too.
Diana
Made this, again. What a wonderful simple recipe! and delicious. Shared with family, they asked for more… Thanks again.
Camilla
Awesome Diana, thank you so much for taking the time to comment. So glad that you and your family love it:-)
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.
Krystine
I was recently diagnosed as a Type 2 Diabetic so I have issue with the sugar and my gut has issue with seeds. I have been buying seedless, sugarless jam at the grocery store, but raspberries are my favorite fresh fruit and as there are raspberries growing in the yard of the house I purchased this winter, I’m looking for a seedless, sugarless raspberry jam recipe. After a little research, I think Raw Agave Nectar may be the healthiest sugar substitute. Have any of you had any experience using it? I’m wondering what the correct amount to use would be OR if there is a better substitute for sugar and how much to use? TIA
Camilla
Hi Krystine, sorry to hear of your diagnosis. I just Googled for information on Agave nectar and found this info: ” agave nectar does in fact contain more calories and grams of sugar than table sugar (sucrose). However, because it’s 1.5 times sweeter than sugar, you can use less of it”. So potentially you could use half as much weight for weight. However, I have no idea if this would set and it would not be shelf stable so would need to be stored in the fridge. My other pearl of wisdom is that I gave up processed sugar last December when I found that I couldn’t sleep and got numb hands after eating sugary desserts. So as a jam lover and recipe developer, I was dispirited. However, I recently came across The Glucose Goddess and amongst her many teachings was to have a tablespoon of apple cider vinegar in a glass of water before eating a sugary/carby meal. This has now allowed me to relax my complete opposition to cake and jam and I can have the odd treat with no loss of sleep or numbness. Of course I’m not a doctor but I see that similar advise has been given on the Diabetes UK website which you might like to check out. https://www.diabetes.co.uk/news/2020/aug/apple-cider-could-help-manage-type-2-diabetes.html
Krystine
Thanks for the tips. Didn’t think about there being a possible storage issue. Do you know if things like Stevia have that requirement? And, very glad to hear about the vinegar trick. As a lifelong carboholic, its nice to know there’s hope for an occasional pizza, bagel, or waffles in my future!
Camilla
I’ve never used sweeteners but notice that a low sugar jam on sale in a supermarket has preservative in it so I think that answers that question. If you used Agave syrup in my Seedless Raspberry Jam you would use 3/4 weight of sugar, I think I said half as my math brain wasn’t working last night. Read another recipe using agave where they said to keep in fridge for 3 weeks if not canning. I notice US recipes where they use the canning process which gets around the shelf life issue so have a Google for sugar free jams if that’s a route you’d like to explore. Personally I have been against sweeteners from my school days where we learned about them in Home Economics, had adverse affects on rats and that was enough to put me off. In the last couple of years I’ve also become aware of their negative effect on gut health as that’s a journey I’ve been on, fixing mine (leaky gut syndrome). But that’s a whole other topic I won’t bore you with LOL:-)
Elaine Shirkey
Hi was a bit took aback when my lovely neighbours. Who I very often share my homemade things with. However I had said in passing if you ever see veg or soft fruit going cheap would you get it for me.
Today I called round at 5. They beamed at me. We have a lovely surprise for you. They told me that they had got some boxes of raspberries really really cheap. Oh lovely I said, Pat said I thought you would be pleased. Then hoped you would make jam with it. I said no problem knowing I had sugar in.
Horrors when I came to leave after 7. They said they would open the garage door. Why?
They did not mean the small boxes we buy them in. There was 6.5 of the large cardboard boxes they are packed in. Just made it to the shop in time for more sugar as I had puddings to make today. No time at all spare between now and Xmas. There were over 8 llbs of them. I was so very relieved to see your quick recipe. 6 llbs in jam 2 into raspberry sauce.
I don’t like using anything chemical either. I was given a old tip to add apples to help with the set. I just peel and quarter and then lift them out. They make a lovely sponge or crumble. Thank you so much.
Camilla
Wow, what a lovely shock that must have been. I have had my dad visit with booties like that from his neighbours and it’s always lead to a new jam recipe. I do know about apples having high pectin but tend to keep them in the jams or use lemon juice which I always have to hand:-) Enjoy your raspberry jam and sauce:-)
Mary Ellen
I followed this recipe exactly with fresh unwashed raspberries from my garden. I was exact with measurements and method including using the frozen plates, etc. as written. The jam is absolutely delicious, a bit runny, but nobody I’ve shared it with has commented about the consistency, only that it is the best raspberry jam they’ve ever had and it has ruined them for ever liking store-bought again. Thank you for publishing your recipe!
Camilla
Yay Mary, so glad you and your friends like the recipe. Another time just keep boiling and testing until you get a slightly stiffer crinkle if the jam was runny this time.
Susan
Made this recipe today (doubled it, actually) and it turned out so good! First time making a seedless raspberry jam, and first time making any jam without pectin! Beyond pleased with the results.
Camilla
Brilliant Susan, so glad you like it. I also have a lush Seedless Blackberry Jam you might like to try. https://www.fabfood4all.co.uk/easy-seedless-blackberry-jam/
KatieRae
Made these with freshly picked raspberries… And this jam turned out awesome! I did have to cook it longer… But I followed the directions to check it every minute with one of my coldplates… And sure enough when it finally started to crinkle it was done and set very nicely! Thank you so much for a great recipe❤️
Camilla
Hi KatieRae, so glad you like the recipe, enjoy your jam:-)
Doreen Lindegaard
not tried yet, but have a glut of raspberries. How long does this jam keep?
Camilla
Hi Doreen, this jam and all my jams are at their best in the first year but will be safe to eat for many years if kept in a cool, dark, dry place. Once opened keep in the fridge where it will keep for months.
Jan Rutledge
I usually seive my raspberries before I melt the sugar with them. I’m going to try this next time. In my experience you should never wash raspberries just pick them over and make sure they are ok.
I agree with your opinion on cups and grams. When I look at conversion sites they are all different and therefore I never use a recipe that is just in cups. Time people joined the rest of the world and bought digital scales.
Camilla
I’d be interested to know which method you think is better then! Yeah I agree on raspberry washing but unless you’re growing them in your own garden I wouldn’t like to be eating a residue of pesticides or any other contaminants that the raspberries may have come into contact with before reaching ones kitchen. I am blue in the face from people demanding that I convert my recipes to cups, scales in the US cost just over $5, not sure what the big deal is, I bought a set of cups once in case I needed them.
Jan Rutledge
Nooo don’t give in to the cups. Baking is a science and accuracy is needed.
I forgot about the pesticides as I use my garden raspberries. Mine are autumn fruiting so I’ll let you know how I get on with your method.
I found watching you make the cherry jam rather soothing. I wish I could find some fruit on offer – never seems to happen.
Stay safe.
Camilla
No, I’m telling people on a daily basis now about the $5 scales on Amazon LOL! I thought of you this afternoon when I made/developed a seedless blackberry jam and it crossed my mind to try your method but I stuck with mine after weighing up the pros and cons. I thought about going live on Instagram but when you’re developing a recipe it can easily go wrong so didn’t. Glad you enjoyed the cherry jam making:-)
Krystine
HAHAHA… I thought you were going to say that it is time that the people joined the rest of the world and converted to the metric system.
Diane
What a winner this recipe is! I’ve made it quite a few times now. Absolutely delicious and no pesky seed to stick in your teeth
Can you tell me if I can use blackberries for a change?
Many thanks
Camilla
Thank you Diane. I haven’t tried but I can’t see why not! I should probably make it though as hubby loves my blackberry & apple jelly which of course is seedless.
Diane
I did try that blackberry jam and I can confirm it’s just as nice as the raspberry one!
But my preference is definitely the raspberry
Camilla
Great stuff:-) It’s nice to have a changes sometimes.
Jane Key
I made this jam from raspberries from the garden, absolutely beautiful and tasty. Not alot of effort involved.
Can I use the same recipe and use frozen raspberries? Or do I need to adjust quantities ?
Camilla
Excellent Jane, so glad you like the recipe. I have bought a raspberry cane so hopefully I’ll have some raspberries next year. Frozen raspberries will be fine, just use the same weight:-)
Mary Ann
Can you put this in American measurements for me, please? I love raspberry jam, but I can’t have the seeds for health reasons. I am anxious to make your jam. I appreciate your help in this matter.
Camilla
Hi Mary, I don’t have a conversion button on my recipes as you cannot convert a weight to a volume accurately and I care passionately about the quality of my recipes so couldn’t put my name to that. I once tried weighing cups of blueberries for a recipe and the difference in weight from a cup of small to a cup of large blueberries was about 25 grams, so multiplying that up to the scale needed for a jam recipe you have a large margin or error. So the best idea is to buy a set of digital scales, I’ve been on Amazon US and they’re advertised on the home page and not expensive. You won’t look back, accurate cooking and baking will become your new norm! Or you can go to a conversion site and type in the ingredients which will be your choice and it will probably be OK but as I said, it’s not something I will put my name to. I also found out that the cups in my drawer are not US cups so they contain slightly more volume so it’s all very confusing.
Randall
The.problem is you are trying to convert grams (weight) to volume (cups). Instead it is easy to convert grams to ounces as well as mls to fluid ounces. After all, you use teaspoons and tablespoons in your recipes rather than metric! Conversion tables are easy to find online for anyone who wants one.
Camilla
Ah, I assumed you meant cups as I didn’t think anyone in the US used scales (I only see cup recipes when I look at US blogs). Yes I don’t put the conversion function on my site or it would allow people to choose cups and that would wreck all my jam recipes. As a kid I grew up with pounds and ounces and then had to learn grams and millilitres. Back then I would just say that 25 g equalled and ounce. It’s a bit more but as long as all the ingredients are in the same ration it’s fine. For jam you’d have to allow a bit less boiling time as of course you get slightly less ingredients doing it this way. But these days we have conversion websites so no half measures needed as you say:-)
GILL
Just made a couple of jars of this from our own raspberries – delicious! Hubby has ongoing denta problems and can’t tolerate the seeds, but loves raspberry. Thanks for the easy peasy recipe. Try a teaspoonful in Greek yoghurt , tastes amazing
Linda
Simple and delicious!
Camilla
Thank you Linda, glad you liked it:-)
Karen
Nothing simpler than summer fruit and sugar. I’d love this on my toast any day!
Camilla
Thanks Karen, I’m sure you’d love it:-)
Erin
I love the idea of using this in donuts! What a beautiful color this has. And only 3 ingredients?! This is my kind of recipe. 🙂
Camilla
Thanks Erin, I’m sure you’ll love it:-)
Alicia
So happy I came across this recipe. Just made some for my Father’s Day afternoon tea boxes. Wow. Amazing and so easy! Thank you so much for sharing this recipe. One fussy dad will be happy with his seedless jam!
Camilla
Thank you so much Alicia, so glad you like the recipe:-) One lucky dad!
Arielle
My first batch came out amazing! My second one was a sticky mess! What did I do wrong?
Camilla
Perhaps you thought you knew what you were doing the 2nd time round and didn’t follow the recipe in fine detail? Hard to know at this distance.
Arielle
Yes, I actually think I may have let it cook too long. Can I use other fruits for this or will it only work with certain ones?
Camilla
Yes that would make the jam more glue like, you can always pop it back in a pan and add some water and re-boil and test again for set. The recipe would work with other berries I’m sure but I couldn’t vouch for cooking time or pectin level of the other berries which may affect set and amount of lemon juice needed as I haven’t tried.
Kelly
Does this recipe need to be canned in a hot bath? How long does it stay good if it is not canned?
Camilla
Hi Kelly, none of my recipes use the hot bath method as it’s not something we do in the UK or Europe for jam. This jam will be shelf stable for years if stored in a cool dark place.
Nancy C.
Will this recipe work using granulated erythritol instead of sugar?
Camilla
No I’m afraid sugar is needed as it’s what preserves the jam and forms the gel structure I’ve only ever tried using sweetener in chia jam and disliked the taste, so never shared the recipe.
Sue Hunt
I will try it this weekend, I have dentures, so getting a pip under those then biting a scone is agony then and for days after, all denture users will benefit from seedless raspberry jam.. Thank you for your recipe.
Camilla
Aaw, that does sound very painful, glad this recipe will help you enjoy a pain free tea:-)
Shauna
Hi Camilla,
Thank you from Canada for this wonderful jam recipe. My raspberry bushes have exploded this year so really wanted to make some raspberry jam and found your recipe on the internet. I’ve only made raspberry freezer jam but wanted to try a ‘regular’ jam. Love the fact they’re seedless, a little extra work but so worth it. My question for you is can I double or triple this recipe? Thanks again
Camilla
Hi Shauna, so lovely to know that my recipe is being made all the way over in Canada:-) In theory you could double or even triple the recipe but because of the sieving stage I think double would be more manageable, also bear in mind that the boiling time will be longer as there will be more liquid to boil off. A.s a rough guide you could take a look at my Easy Raspberry Jam post which uses about double the raspberries. https://www.fabfood4all.co.uk/quick-easy-raspberry-jam-no-pectin/ Happy jam making!
Jazmine Dalman
This does not need to be processed further once in the jars (as with canning other fruits and veggies)? Only the pan boil and then seal?
Camilla
Hi Jazmine, yes, in the UK and Europe we don’t can jams so all my recipes are made in this way.
Jazmine Dalman
Fabulous! Well this really IS the easiest jam recipe ever, then! Thank you for it, and for your feedback! ❤️
Camilla
A pleasure Jazmine:-)
Barbara Butcher
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
Fabulous Barbara, so many coughs and colds around so great to make full use of this recipe:-)
Pep's Free From Kitchen
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
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
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
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
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
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
Thank you!
Camilla
A pleasure Dora:-)
Susie Wilkinson
That looks great, I can’t cope with the texture of seeded jams!
Camilla
Thanks, perfect for you then:-)
Newfgirl84
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
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
Jam is so much more enjoyable without the seeds
Camilla
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
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
Thanks, not my favourite job sieving seeds as it’s only hubby who won’t eat seedy fruit LOL;-)
Paulapips
How long can I keep these unopened?
Camilla
At least 12 months in a cool dark place, but jam will often last for years.
Ann Stokes
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
Fabulous Ann, thank you for your feedback, your husband is like mine then:-)
Kelly
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
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
It sounds so easy. Will try and make jam this year.
Camilla
Great Maya, as long as you stick to the instructions you can’t go wrong:-)
Ian F
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
Excellent Ian, wish I had raspberry’s in my garden:-)
Richard Eldred Hawes
So much nicer without the seeds, they always get stuck in ones teeth
Camilla
I’ve not had that problem but glad you like the recipe:-)
Fiona jk42
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
Thanks Fiona, I’m always looking for ways to make things simpler:-)
Urvashi Roe
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
Thanks Urvashi, I’m always looking to make things easier as we all lead such busy lives:-)
Laura H
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
Thanks Laura, yes a chilled plate and a moment in the fridge is a great test for the set of jam:-)
Christine Lockley
Definitely on my to-do list – I love jam but hate seeds. Thanks for sharing
Camilla
Thanks Christine:-)
laurah7982
Looks very yummy. I might have to give this a go xx
Becca @ Amuse Your Bouche
I’m with your husband, I do prefer a seedless jam if possible! This looks so yummy.
Camilla
Thanks Becca, I know it’s quite a common dislike:-)
April J Harris
Your jam looks beautiful! Love the idea of being able to make it in smaller quantities too!
Camilla
Thanks April, yes a smaller quantity equals less hassle:-)
Margaret Beardmore
Love home made jam but i do hate seeds i will certainly be trying your recipe
Camilla
Great Margaret, do let me know how you get on:-)
Sarah James @ Tales From The Kitchen Shed
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
Thanks Sarah, yes the colour did blow me away;-)
Isak Alderfalk
How do you get that gorgeous color?
Camilla
It just was the most amazing colour, I think the 3 tsps of lemon juice probably helped to brighten it:-)
christine hadden
wow what a beautiful color on this jam. sounds perfect for a spring breakfast.
Camilla
Thanks Christine:-)
Heather Haigh
Looks delicoius, such a bright shiny colour.
Camilla
Thanks Heather, yes I was blown away by the vibrant colour:-)
Liana
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
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
Sounds great thought i quite like the seeds. Love jam, never made it!
Camilla
I like the seeds to LOL!
Bintu | Recipes From A Pantry
I think I would eat raspberry jam a lot more if I could get a seedless version like this one.
Camilla
Thanks Bintu, I do usually buy it for hubby but now he has a personal supply of home made:-)
Fashion and Style Police
I have never thought of making my Jam. You make it sound so easy.
Camilla
Making jam is like riding a bike, you soon get the hang of it:-)
Elizabeth
Mmm sounds lovely, and something my kids would really like! Must get the jam pot on!
Camilla
Thanks Elizabeth:-)
WhatLauraLoves
I can’t believe there are only 3 ingredients. This looks so easy to make! xxx
Camilla
Thanks Laura:-)
Sarah Bailey
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
Thanks Sarah, yes it’s good to keep traditions going-)
Ayse
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
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
This looks so good – I hate seeds in jam too! I would love to make this. Love your photos too. Kaz x
Camilla
Thank you so much Kaz:-)
Sam McKean
I absolutely adore raspberry jam, I really must try this! 🙂
Camilla
Thanks Sam:-)
Rachel
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
Thanks Rachel. You really should try jam making, it’s so rewarding:-)
Lucy
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
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
I really do need to make my own jam this year! This looks so delicious
Camilla
Thanks, yes I hope you get to make some jam, so rewarding:-)
Patty Haxton Anderson
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
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
Looks just beautiful – homemade jam is the best!!!
Camilla
Thanks Debra:-)
Cathy @ Planet Veggie
I love sound of seedless jam – seeds getting stuck in my teeth is a pain!
Camilla
Thanks Cathy, I must be strange as I like the seeds in jam:-)
Sally - My Custard Pie
Poured into doughnuts please. Love a homemade doughnut. Vivid and vibrant recipe – lovely. 3p raspberries – the bargain of the century.
Camilla
Thanks Sally:-) I just need to learn how to make doughnuts now!
Tania Sheff
This jam looks so tasty! It is a perfect breakfast treat!
Camilla
Thanks Tania, I’m a marmalade person in the morning!
jacquee | i sugar coat it!
I have one jar left of the jams I made in fall. Nothing like freshly baked scones with homemade jam slathered atop. LOVE!
Camilla
Exactly, home made jam rocks:-)
Choclette
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
Thanks Choclette! Well this was far easier than making raspberry coulis for him the other night!
Sarah
Raspberry jam is a favorite of mine and I love that this is seedless! Thanks for sharing!
Camilla
Thank you Sarah:-)
Lisa | Garlic + Zest
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
You should make your own then:-)
Kavey
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
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!