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Raspberry jam is a classic, but if you’re like me, the seeds can be a bit of a bother. That’s why making seedless raspberry jam is a game-changer. It’s smooth, full of vibrant flavor, and surprisingly easy to make. Let’s walk through the process together, and by the end of this guide, you’ll have a batch of delicious jam ready to enjoy. Love the Jams? Check out my 40 Sure Jell jam series.
Ingredients You’ll Need
- 4 cups (about 1 pound) fresh or frozen raspberries
- 2 cups (400g) sugar
- 2 tablespoons lemon juice
- 1/4 cup water (optional)
These ingredients are straightforward and essential. The raspberries bring a burst of tartness, the sugar balances it out, and the lemon juice helps the jam set while adding a touch of brightness.
Complete Recipe
- Prepare the Raspberries: Start by rinsing the raspberries under cold water if you’re using fresh ones. If you’re using frozen raspberries, let them thaw a bit before starting. Place the raspberries in a large pot, and add a little water if they seem dry. The goal here is to soften the raspberries so they release their juice easily.
- Cook the Raspberries: Heat the pot over medium heat, stirring occasionally. As the raspberries start to break down, they’ll release their juices. Continue cooking for about 10 minutes, until the berries are soft and juicy. This is where the magic begins—the kitchen will start to smell amazing.
- Strain the Seeds: Once the raspberries are soft, remove the pot from the heat. Pour the mixture through a fine-mesh sieve or a food mill into a large bowl, pressing down with a spatula to extract as much juice as possible. This step removes all those pesky seeds, leaving you with smooth, seedless raspberry pulp.
- Make the Jam: Return the seedless raspberry pulp to the pot. Add the sugar and lemon juice, stirring to combine. Place the pot back on the stove over medium heat and bring the mixture to a gentle boil. Stir constantly to dissolve the sugar and prevent sticking.
- Achieve the Right Consistency: Boil the mixture for about 15-20 minutes, stirring frequently. To check if the jam is ready, place a small spoonful on a chilled plate. If it thickens and holds its shape, it’s done. If not, continue boiling for a few more minutes and test again.
- Jar the Jam: Once the jam reaches the desired consistency, remove it from the heat. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Wipe the rims clean, then seal the jars with lids. If you plan to store the jam for a long time, process the jars in a boiling water bath for 10 minutes.
- Cool and Store: Let the jars cool completely before storing them in a cool, dark place. Unopened jars can last up to a year, while opened jars should be refrigerated and used within a few weeks.
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Serving Tips
Seedless raspberry jam is incredibly versatile. Spread it on warm toast or a freshly baked scone for a simple yet delicious breakfast. It’s also fantastic as a filling for cakes, cookies, or pastries—think of it as the secret ingredient that takes your dessert to the next level. If you’re in the mood for something savory, try pairing it with goat cheese or brie on a cheese board. The sweet-tart flavor of the raspberries complements the creaminess of the cheese beautifully.
For a quick and elegant dessert, spoon some seedless raspberry jam over vanilla ice cream or swirl it into yogurt. The vibrant color and flavor of the jam turn even the simplest dishes into something special.
Conclusion
Making seedless raspberry jam at home is not only satisfying but also a great way to preserve the taste of summer all year round. The process is straightforward, and the results are rewarding—a smooth, flavorful jam that’s free of seeds and full of possibilities. Whether you’re enjoying it on toast, as a dessert topping, or in your favorite recipes, this homemade jam will add a burst of flavor to your meals. So why not give it a try? You’ll be amazed at how easy it is to make and how delicious the results are.
