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Jar of Easy Seedless Raspberry Jam with currant bun.
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4.92 from 34 votes

Easy Seedless Raspberry Jam

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


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


  • 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.


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.