This seedless raspberry jam is great for folks that really don’t like seedy jam. Step by step canning instructions included.
I really don’t mind raspberry jam with seeds. Blackberry jam is a different story. For certain folks, the seeds get stuck in your teeth and it drives you nuts. Or maybe you have a health issue that causes you to not be able to tolerate the seeds. This recipe is perfect for all of you.
This seedless raspberry jam or raspberry jelly tastes like you just popped some raspberries in your mouth in the middle of the summer. Slightly sweet and a bit tart, it has to be my favorite jam of all time.
Ingredients you need
- red raspberries – you can use fresh or frozen raspberries that you have thawed.
- lemon juice – always use bottled juice when canning jams or jellies, taste the berry juice. If it is tart, you may not want to add the lemon juice.
- low sugar pectin
To remove seeds from raspberry purée
There are several methods to remove the seeds. I have this vegetable juicer/ strainer attachment (affiliate link) for my Kitchenaid mixer. With this method you want fresh fruit or thawed frozen fruit. Don’t heat it up.
Use a food mill.
You can also strain the juice through a fine mesh sieve. Use a wooden spoon or rubber spatula to smash the berries down and release all of the juice. This method works best if the juice is heated and mashed in a pan first.
Cheesecloth lined colander will work as well.
NOTE: We find it easier to remove the seeds before preparing the jam.
How to make the jam
- Heat the raspberry juice in a large saucepan.
- Add water and lemon juice (if using).
- Mix a tablespoon or so of sugar with the pectin.
- Slowly add the pectin/ sugar mixture.
Bring to a full rolling boil that can not be stirred down. This is an important step.
Add the reminder of the sugar. Bring it back to a boil that cannot be stirred down. Boil for one minute.
How to can it
Raspberries are acidic enough to water bath can even if you don’t add the lemon juice.
- Ladle hot jelly into hot jars, leaving ½-inch headspace (the space between to rim of the jar and the syrup). Remove air bubbles if needed.
- Wipe rims with damp paper towel.
- Apply lids.
- Screw on bands fingertip tight.
Process pint or half pint jars for 10 minutes, adjusting for altitude. (see recipe below)
Allow jars to rest in hot water for at least 5 minutes after processing.
Remove to the counter. Let cool to room temperature for 12-24 hours. Check for seal. (push the lid in the center. If lid flexes up or down, jar is not sealed and should be stored in the fridge and used first)
Uses for raspberry jam
This syrup is perfect for a lazy Sunday breakfast and it’s great for drinks and desserts.
- French toast
- vanilla ice cream
- Cake or cookie topping or filling
Pro tips for your success
- If you would like to use black raspberries, they work as well.
- It’s of great importance to bring the jam to a full rolling boil. This means that as you stir it quickly, you should still it boiling. Don’t rush this step or the jam may not set.
- Use either fresh or frozen raspberries to make jam.
- Adjust your time for altitude. Altitude adjustments in notes below.
- Use up to ½ cup of sugar in each batch. I usually use between ¼ and ½ cups.
- Recipe can be multiplied but do not do more than 5 times the recipe as written.
- The yield will be less the less sugar that you use. In other words, if you use ½ cup of sugar, you will end up with 2 half pints. If you add less sugar, you will end up with less jam.
More raspberry recipes
If you have any questions or comments, please ask in comment section below. We’d love to hear from you!
I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Seedless Raspberry Jam
- Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. UPDATE: Jars do not have sterilized anymore for this recipe. They should just be hot.
- Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them. Sort, and rinse raspberries. Add to 8 qt. sauce pan. Add water and lemon juice, if using.
- Measure sugar and pectin. Add a few tablespoons of sugar to pectin.2 tablespoons Ball RealFruit™ Low or No-Sugar Pectin, ½ cups Sugar
- Bring raspberries to a boil. Reduce heat and simmer for about 10 minutes.1⅓ cups prepared fruit
- Mash the berries with a potato masher or blend with an immersion blender.
- Pour the pulp and seeds through a fine mesh sieve. Squeeze down with a rubber spatula to remove as much juice as possible.
- Add the juice back to the pan and add water and pectin/ sugar mixture. Again bring to full boil (one that can’t be stirred down).⅓ cups water
- Add the rest of sugar all at once. Bring to a full boil and boil for 1 full minute.
- Fill hot jars with hot jam.
- Wipe rim of jars with clean, wet paper towel and place lid on. Add band and tighten to fingertip tight.
- Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
- Turn off heat and allow to sit in water for 5 minutes.
- Let them sit on the counter undisturbed for 12-24 hours. Check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
- Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
- This recipe makes 2 half pint jars jam.