4.88 from 24 votes
Print

Easy Seedless Raspberry Jam

Easy Seedless Raspberry Jam, vibrant in both colour and taste!
Course Snack
Cuisine British
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 500 mls
Author Camilla

Ingredients

  • 450 g Raspberries washed and dried
  • 400 g Granulated sugar
  • 3 tsp Lemon juice

Instructions

  1. Add raspberries, sugar and lemon juice to a preserving pan (large pan).
  2. Use a potato masher to mash up the raspberries.
  3. 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).
  4. Take a glass bowl and place a metal sieve over it.
  5. Pour the jam mixture into the sieve (you may have to remove a few seeds stuck to the pan).
  6. Pour the drained juice back into the pan and place the sieve over the pan.
  7. Use a large metal spoon to push the pulp through the sieve (will take about 5 minutes).
  8. Once all the pulp is sieved into the pan, stir with a wooden spoon.
  9. Bring the pan to a rolling boil and time for 5 minutes.
  10. Take the pan off he heat and drizzle a little jam onto a saucer and place in the fridge for a minute.
  11. 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.
  12. Pot into hot jars and seal with lids immediately or if using wax discs place those on and then the cellophane once cool.
  13. 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.