Seedless raspberry jam is a classic raspberry jam recipe made even better with a little extra effort to remove the seeds.
Jam vs. Jelly
What makes a jam, like this seedless raspberry jam different than jelly? By definition, jam can be made from crushed fruit, fruit juices and fruit pulp. Jam sets up thick and has a thicker consistency in general. Jelly is different, as it is only made with fruit juices, sets up clear and is thinner than jam. It tends to hold its shape well (think of the cranberry jelly at Thanksgiving in a can… same concept!) Since this recipe uses both the fruit pulp and juice and sets up thick, it is considered a jam.
When Knox released commercial pectin for preserving foods in the 19th century, it made it so much easier for home cooks to make jams and jellies and to preserve foods at the height of their freshness. While preserving foods definitely used to be a necessity before the use of refrigeration and freezing, it remains a favorite hobby for many today. Jam and jellies are now readily available at grocery stores, but they some of the easiest and most popular things to preserve.
About this Recipe
This seedless raspberry jam is well worth the extra effort to make it have a smooth texture. One of my best memories with my Grandpa was picking raspberries in the summertime on the farm and making jam with him. Even after my Grandpa retired from farming, he still grew a large garden and in his spare time preserved a lot of different fruits and vegetables. We loved getting all of the things he would preserve and his jams and jellies were my favorites.
This recipe makes a small batch (4 half pint jars) and uses a water bath method for canning. If I have anything more than a half pint left, I usually fill a half-pint jar with whatever is left and refrigerate it for immediate use. My Grandma didn’t go to the extra work of removing the seeds, but I have found I prefer raspberry jam this way and I’m glad I worked this recipe to get a smooth texture without sacrificing the fresh raspberry flavor. Use raspberries that are peak in season and you will have delicious jam to use all throughout the year. I do find that using a pectin sets you up for the best success when making this jam. I have tried versions that don’t use pectin and rely on the natural pectin found in fruit and it just don’t turn out quite the same for this recipe.
There are a lot of tips I have included for making jam. While it can be a laborious process, its really is simple to make if you follow the instructions. Read below to set yourself up for success!
Jam Making
If you don’t get jam or jelly to turn out on your first time, keep trying! I’ve had my fair share of fails over the years and the only way I got better was by doing it more.
After trying several different methods to make this jam seedless over the years, I found using a fine mesh sieve to push the pulp and juices through works easier than cheese cloth.
The first time I tried to make jam on my own as an adult, I reduced the amount of sugar in the recipe (big mistake!) and my jam did not set up. The sugar is necessary to help the jam hold its form – so do not reduce any ingredients! If you want a low sugar recipe for jam, this is not one of them.
After sterilizing the jars, I usually keep my jars in the hot water until I am just read to fill them. Don’t empty the water either, as you can use this same water to process your jars when you are ready. Be VERY careful and take your time when removing the jars from the water as you can easily burn yourself!
Place lids and seals in a separate saucepan and keep on low heat to keep warm. They don’t need to be sterilized, but will seal better if they are warm.
I recommend checking for doneness two ways: using a candy thermometer and boiling the jam to 220°F (sea level) and 228°F (above sea level). I also place a small spoonful of cooked jam on a small plate I have placed in the freezer and the return the jam to the freezer. If your jam wrinkles after running your finger through the chilled jam, it is done.
The USDA has a great guide for canning found at the National Center for Home Food Preservation website for further reference.
Tips for Seedless Raspberry Jam
- This recipe is for water bath canning only.
- Follow the recipe ingredients carefully, do not double or cut in half. When making jam, you must make separate batches if you want to make more or less than what the recipe yields.
- No substitutions! This is not a low sugar recipe. Your jam will not set up properly if you make substitutions.
- Have several kitchen towels ready to use when canning.
- Be VERY careful and TAKE YOUR TIME! I have had my fair share of burns from the hot water when canning that could have been prevented if I had slowed down.
- Refrigerate any unsealed jars. Store sealed jars in a cool, dark place. Open jars must be refrigerated.
- Check to see if jars are sealed by pressing down on the top of each lid after processing. It is is firm and does not move, it is sealed. If it bounces, it is unsealed. Jars will still “pop” (seal) after removing from water bath after processing.
These recipes are great for Seedless Raspberry Jam:
Made this recipe? Comment or rate below or @thetimelessbaker on Instagram or Pinterest!
Seedless Raspberry Jam
Equipment
- potato masher
- water bath canner or a very large stockpot with a lid and rack
- 5 half-pint glass preserving jars
- 5 lids/rims for glass preserving jars
- fine mesh sieve
- funnel
- candy thermometer or small plates, chilled in freezer
- ladle
- kitchen towels
- tongs/jar lifter
Ingredients
- 3 cups fresh raspberries, mashed with a potato masher
- 3 tbsp commercial pectin
- 3 1/4 cups granulated sugar
Instructions
To sterilize jars:
- Place jars (without lids or rims) in an upright position in a water canner or large stockpot with a rack and fill with hot water. You want to cover the jars with water by about 1 inch. Cover with a lid and bring to a boil; then boil for 10 minutes. Keep jars in hot water until ready to fill.
- Place lids and seals in a separate saucepan and keep on low heat to keep warm. They don't need to be sterilized, but will seal better if they are warm.
For the jam:
- Strain mashed raspberries through the fine mesh sieve, leaving only the raspberry juice and pulp.
- In medium sized saucepan, add pectin to the raspberry juice and pulp and bring to a boil over medium heat. Stir frequently to prevent scorching.
- Once to a full boil, add the sugar and stir until dissolved. Return this mixture to a full rolling boil and boil for one minute, stirring constantly to prevent scorching.
- Check for doneness two different ways: if using a candy thermometer, boil mixture to 220°F (sea level); if using frozen plate, spoon a small amount of the jam onto frozen plate and return to freezer for about 2 minutes. Then, run your finger through the jam and if it wrinkles, it is done. If not, cook 1 minute longer until it wrinkles when this same method is repeated.
- Carefully remove jars from water canner using tongs or jar lifter and place on a kitchen towel to dry.
- Using a ladle and funnel, carefully spoon hot jam mixture into jars and leave 1/4" at the top. Wipe each rim of jar with a kitchen towel. Then place a warm lid on top and then a rim and screw on tight. *Any jam that does not fill an entire jar will need to be refrigerated for immediate use. Process jars.
To process jam:
- Place filled jars back into water canner or large stockpot using tongs or jar lifter. Ensure jars are still covered by at least 1" of water.
- Place lid on water canner or stockpot and bring to a full boil. When the water is boiling, set timer and allow jars to boil for 10 minutes (sea level).*
- Remove from heat and allow jars to sit in water 5-10 minutes. Then, carefully lift jars out using jar lifter or tongs and place on a kitchen towel and dry them off.
- Check to see if the jars are sealed by pressing down on the top of each lid. It is is firm and does not move, it is sealed. Jars will still "pop" (seal) for several hours after removing from water bath after processing. If the lid still bounces after several hours, it is unsealed and will need to be refrigerated for immediate use.
Notes
- This recipe is for water bath canning only.
- This recipe makes 4 half pints, but have 5 jars ready to use to place anything left after the 4 jars are filled for immediate use.
- Start sterilizing your jars and preparing your rims/lids while you prepare the jam. Leave the jars in the hot water until you are ready to fill them.
- Follow the recipe ingredients carefully, do not double or cut in half. When making jam, you must make separate batches if you want to make more or less than what the recipe yields.
- No substitutions! This is not a low sugar recipe. Your jam will not set up properly if you make substitutions.
- Be VERY careful and TAKE YOUR TIME!
- Refrigerate any unsealed jars. Store sealed jars in a cool, dark place. Open jars must be refrigerated.
- If you live in elevation, cooking and processing times will be different. The USDA has a great guide to use found at the National Center for Home Food Preservation website.
I am wanting to make a freezer raspberry jelly. I would partially strain the raspberries so there are still some seeds in it. But I cannot find a freezer recipe that allows me to make it this way. Do you have any suggestons?
Hi Dorothy,
I have not experimented with freezer jelly. I do know they recommend using instant (instead of classic) pectin. I believe the package for the pectin should have directions on how to use it. You could still strain the raspberries as directed in my recipe. Good luck!
Meredith
How is this seedless if you strain the berries and use the juice and pulp? Isn’t the seeds in the pulp?
Hello,
You can still strain the crushed raspberries to remove the seeds and retain the pulp and juice; I recommend using a fine mesh strainer and using a spoon to force the pulp and juice through the strainer. I hope this helps!