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.
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