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
- Raspberry & Chocolate 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
I’m sure you’ll love my raspberry jam! Don’t forget to share it with me tagging @fabfood4all on social media plus leave a comment and rating below!
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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.
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.
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:-)