Thank you Shannon, so happy you like the recipe. Hope you get to try some of my other jams too:-)

Hi Paul, yes this would work but I would then use a jam/digital thermometer (start testing from 104.5C) as the boiling time would probably be affected as you’ll have removed a lot of bulk and moisture/pectin by removing the seeds. As this makes such a small batch of jam the sieving with or without sugar doesn’t make a huge amount of difference. Let me know how you get on and how long the boil took you. I’d be interested to know.

Incredibly delicious and so dang easy! The cherry on top is no pectin needed! Thank you for sharing!

For larger batches I would use a mouli as this recipe is only really suitable for a small batch as written.

Yes, frozen raspberries are fine.

Can I use frozen

Hi Helen! Omg… I can see why its so expensive! Its so time consuming to sieve out the seeds! im making a double batch and im half way through the sieve process and had to take a break… my arm is going to fall off!

Im making raspberry jam right now and wanted to try your syrup! Did you just use water? Or did you make a simple syrup and add the seeds and boil it? Thank you so much!

Hi, the sterilisation is so very easy. I put the instructions in the notes. Basically, you wash your jars in hot soapy water, fill with boiling water, tip it out, then pop into the oven at 140 degrees C for 20 minutes. Switch off oven and leave in there until you’re ready to pot up the jam. The lids can be put into a bowl and you pour boiling water onto them, then allow to drain on a drainer or put on a clean towel. It’s really not complicated. Don’t waste electricity freezing jam when this method is the most cost efficient and practical way of serving jam.

I’ve never made jam before and have no clue how to prepare the mason jars. One person told me it’s easier to do freezer jam. Could I follow this recipe and put it in the freezer instead of the jars?
We have gallons of black cap raspberries

Thank you Carol, so glad you like the recipe, raspberry iced tea sounds fab:-) I look forward to hearing more feedback from you.

Beautiful and tasty! Boiled an additional 2 minutes to firm up. Also boiled the remaining seeds covered with water and captured a pint of syrup, perfect for some raspberry iced tea!
Thank you for sharing. I will be reviewing some of your other recipes for further jams and jellies.

Hi Helene, all my jams are shelf stable (at their best in first 12 months but will be safe for years due to the sugar) so I’ve never frozen my jam as there’s simply no need. I just pop it in the fridge once open and it keeps in there for several months. I’m sure you could freeze it but I just don’t see the logic of using up unnecessary freezer space and energy cost.

That’s so wonderful to hear Rhona, happy jam season:-)

Thank goodness I found your site Camilla! I’d never made jam until last year and I made lots last year, including your blueberry and ‘raspberry with seeds in’ jams and have started again this year. So easy and very tasty! Everyone loves it. Thanks so much.

Hi JH, glad you like the recipe. I’ve just had to do a web search for black raspberries as I’d never heard of them before. I can’t see why this recipe wouldn’t work for them too.

The jam is very delicious. I have black raspberries also. Can you use them for this jam instead of red raspberries?

Awesome Diana, thank you so much for taking the time to comment. So glad that you and your family love it:-)

Made this, again. What a wonderful simple recipe! and delicious. Shared with family, they asked for more… Thanks again.

Hi Dan, very envious of your raspberry bushes, I have one LOL! I’m afraid I don’t have an alternative to sugar. If you’re trying to reduce the glucose spike that jam gives, I follow The Glucose Goddess’s advice which includes drinking a glass of water with a tablespoon of apple cider vinegar in it before eating anything sugary. Do check her out!

Hi Sharon, most jam recipes require the fruit to be cooked before proceeding to add the sugar (unlike this raspberry jam) so I would at this point just use an immersion blender before adding the sugar. That will give you the smooth jam you are looking for. Sieving large batches of jam isn’t going to be practical. The other option is to make jelly, there the fruit is boiled up and then strained. Just type jelly into the search bar for all my jelly recipes.

In reply to Gisele.

Thanks for the tip. I boiled the seeds and dregs from the sieve with a little water and added a little corn syrup and made a jar of syrup. Hello from Idaho USA

Fab Gisele, do you add sugar to the juice drink?

Yes, you can use frozen fruit in place of fresh in all jam recipes. Just use straight from frozen as they gently thaw when heated at the beginning of the recipe.

That’s wonderful Patricia, I so enjoy jam making and I’m glad you enjoyed making this one:-)

I really enjoyed making this jam. Seedless is new for me but utterly delicious. I’ll certainly be making this again

That’s wonderful Tess, I’m very envious, my raspberry bush yielded about 6 raspberries which were so small I didn’t even bother picking them LOL!

My 5 year old and I made this recipe this morning – our first time making jam! We’re picking around 1/2kg of raspberries every other day so will be making lots more! Will use this jar on a homemade Victoria Sponge Cake for a family camping trip – thank you! Warwickshire, UK

Hi Dagmar, so glad you like the jam:-) No you don’t need to water bath for shelf storage, this is how we make jam in the UK.

Made this jam today and absolutely love it. Do you need to water bath can for shelf storage?

Aaw, so glad you like the recipe. Wish I had an allotment with raspberries. I just have one raspberry bush and it has very few tiny raspberries on it as I’ve not tended it and it’s in a pot.

I’ve never used sweeteners but notice that a low sugar jam on sale in a supermarket has preservative in it so I think that answers that question. If you used Agave syrup in my Seedless Raspberry Jam you would use 3/4 weight of sugar, I think I said half as my math brain wasn’t working last night. Read another recipe using agave where they said to keep in fridge for 3 weeks if not canning. I notice US recipes where they use the canning process which gets around the shelf life issue so have a Google for sugar free jams if that’s a route you’d like to explore. Personally I have been against sweeteners from my school days where we learned about them in Home Economics, had adverse affects on rats and that was enough to put me off. In the last couple of years I’ve also become aware of their negative effect on gut health as that’s a journey I’ve been on, fixing mine (leaky gut syndrome). But that’s a whole other topic I won’t bore you with LOL:-)

HAHAHA… I thought you were going to say that it is time that the people joined the rest of the world and converted to the metric system.

Thanks for the tips. Didn’t think about there being a possible storage issue. Do you know if things like Stevia have that requirement? And, very glad to hear about the vinegar trick. As a lifelong carboholic, its nice to know there’s hope for an occasional pizza, bagel, or waffles in my future!

Hi Krystine, sorry to hear of your diagnosis. I just Googled for information on Agave nectar and found this info: ” agave nectar does in fact contain more calories and grams of sugar than table sugar (sucrose). However, because it’s 1.5 times sweeter than sugar, you can use less of it”. So potentially you could use half as much weight for weight. However, I have no idea if this would set and it would not be shelf stable so would need to be stored in the fridge. My other pearl of wisdom is that I gave up processed sugar last December when I found that I couldn’t sleep and got numb hands after eating sugary desserts. So as a jam lover and recipe developer, I was dispirited. However, I recently came across The Glucose Goddess and amongst her many teachings was to have a tablespoon of apple cider vinegar in a glass of water before eating a sugary/carby meal. This has now allowed me to relax my complete opposition to cake and jam and I can have the odd treat with no loss of sleep or numbness. Of course I’m not a doctor but I see that similar advise has been given on the Diabetes UK website which you might like to check out. https://www.diabetes.co.uk/news/2020/aug/apple-cider-could-help-manage-type-2-diabetes.html

Wow, what a lovely shock that must have been. I have had my dad visit with booties like that from his neighbours and it’s always lead to a new jam recipe. I do know about apples having high pectin but tend to keep them in the jams or use lemon juice which I always have to hand:-) Enjoy your raspberry jam and sauce:-)

Hi was a bit took aback when my lovely neighbours. Who I very often share my homemade things with. However I had said in passing if you ever see veg or soft fruit going cheap would you get it for me.
Today I called round at 5. They beamed at me. We have a lovely surprise for you. They told me that they had got some boxes of raspberries really really cheap. Oh lovely I said, Pat said I thought you would be pleased. Then hoped you would make jam with it. I said no problem knowing I had sugar in.
Horrors when I came to leave after 7. They said they would open the garage door. Why?
They did not mean the small boxes we buy them in. There was 6.5 of the large cardboard boxes they are packed in. Just made it to the shop in time for more sugar as I had puddings to make today. No time at all spare between now and Xmas. There were over 8 llbs of them. I was so very relieved to see your quick recipe. 6 llbs in jam 2 into raspberry sauce.
I don’t like using anything chemical either. I was given a old tip to add apples to help with the set. I just peel and quarter and then lift them out. They make a lovely sponge or crumble. Thank you so much.

Yay Mary, so glad you and your friends like the recipe. Another time just keep boiling and testing until you get a slightly stiffer crinkle if the jam was runny this time.

I followed this recipe exactly with fresh unwashed raspberries from my garden. I was exact with measurements and method including using the frozen plates, etc. as written. The jam is absolutely delicious, a bit runny, but nobody I’ve shared it with has commented about the consistency, only that it is the best raspberry jam they’ve ever had and it has ruined them for ever liking store-bought again. Thank you for publishing your recipe!

Brilliant Susan, so glad you like it. I also have a lush Seedless Blackberry Jam you might like to try. https://www.fabfood4all.co.uk/easy-seedless-blackberry-jam/

Made this recipe today (doubled it, actually) and it turned out so good! First time making a seedless raspberry jam, and first time making any jam without pectin! Beyond pleased with the results.

Hi KatieRae, so glad you like the recipe, enjoy your jam:-)