Easy Seedless Raspberry Jam
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!
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
Why not pin for later?
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.
Recipe Notes
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.
Barbara Butcher
26/06/2017 at 11:46 amThank 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 pmFabulous 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 pmThank 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 pmThank 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 pmGLut 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 pmWonderful 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 amThank 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 pmYes 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 pmThank you!
Camilla
08/05/2017 at 4:08 pmA pleasure Dora:-)
Susie Wilkinson
29/04/2017 at 4:50 pmThat looks great, I can’t cope with the texture of seeded jams!
Camilla
29/04/2017 at 8:29 pmThanks, perfect for you then:-)
Newfgirl84
23/03/2017 at 9:05 pmI 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 pmGreat, 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 pmJam is so much more enjoyable without the seeds
Camilla
05/02/2017 at 12:00 amI 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 pmYour 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 pmThanks, 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 pmHow long can I keep these unopened?
Camilla
19/10/2016 at 4:06 pmAt least 12 months in a cool dark place, but jam will often last for years.