Seedless Raspberry Jam
A sweet rapsberry jam without the seeds. The extra effort is well worth it!
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.
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