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:
- 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
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.
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:-)