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:
- Quick & Easy Raspberry 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
I’m sure you’ll love my raspberry jam! Don’t forget to share it with me tagging @fabfood4all on social media if you do or leave a comment!
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Easy Seedless Raspberry Jam
Easy Seedless Raspberry Jam, vibrant in both colour and taste!
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.
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!