Are you a fan of raspberry jam but don’t like the seeds? If so, you’re in luck! In this post, we’ll guide you step-by-step on how to make delicious seedless raspberry jam right in the comfort of your own kitchen. So, let’s get started!

What You’ll Need

  • 3 cups of raspberries
  • 2 cups of granulated sugar
  • 1 tablespoon of lemon juice
  • 1 teaspoon of pectin

Step 1: Prepare the Raspberries

Start by rinsing the raspberries under cold water. Remove any stems or leaves and then place them in a large saucepan.

Step 2: Mash the Raspberries

Using a potato masher or fork, gently mash the raspberries until they are well broken down. You can leave a few chunks for added texture if desired.

Step 3: Add the Sugar and Lemon Juice

Pour the granulated sugar and lemon juice over the mashed raspberries. Stir well to combine all the ingredients.

Step 4: Heat the Mixture

Place the saucepan over medium-high heat and bring the raspberry mixture to a rolling boil. Stir frequently to prevent sticking or burning.

Step 5: Add Pectin

Once the mixture is boiling, add the pectin and continue stirring for an additional minute. The pectin helps the jam thicken and set.

Step 6: Remove from Heat

After the minute is up, remove the saucepan from the heat and let it cool for a few minutes. The jam will thicken as it cools.

Step 7: Blend the Mixture

If you prefer a smoother texture, you can use an immersion blender or regular blender to puree the jam until it reaches your desired consistency.

Step 8: Store and Enjoy

Transfer the seedless raspberry jam to sterilized jars and allow it to cool completely. Store in the refrigerator for up to 2 weeks or use proper canning methods for long-term preservation. Spread the jam on toast, scones, or use it in your favorite recipes!

That’s it! You’ve successfully made your own homemade seedless raspberry jam. Enjoy the sweet and tangy flavors without the bothersome seeds. Now go ahead and impress your family and friends with this delightful treat!

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