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Hello dessert lovers. Today, I am going to present you the best way to make delicious homemade seedless raspberry jam. Most of you are used to find raspberry jam in the markets or stores shelves, made with the seeds. I wonβt say itβs nor good, but definitely a seedless raspberry jam is easier to enjoy for the entire family.
So, letβs find out how you can enjoy a natural homemade seedless raspberry jam without additives or preservatives.
The secret for the best seedless raspberry jam recipe
As in the case of other types of jam, including strawberry jam, the secret for the best seedless raspberry jam recipe consists in choosing high quality ingredients.
If we talk about fruits, in this case about raspberries, I recommend you to choose organically grown fruits that have not been sprayed with chemicals harmful to our body.
Then, I recommend you to replace white and refined sugar with raw sugar. I also recommend that you drastically reduce the amount of sugar, because the raspberry jam will be sweet anyway due to the ripe fruits.
In addition, in order to obtain a vivid color, which will not change due to the cooking process, I recommend you to use the freshly squeezed juice from a lemon, which you pour over the fruits that will be cooked.
Also, a very important aspect about making homemade seedless raspberry jam consists in sterilizing the jars and the lids. In this way, you will be able to enjoy homemade seedless raspberry jam in the next year without worrying that it would spoil. Please read the most important tips for sterilizing the jars, the lids and the jam after cooking in the article dedicated to Food Preservation.Β
Finally, the most important aspect regarding this seedless raspberry jam recipe refers to the need to boil the jam in two stages. The first stage aims to cook the fruit until it softens enough to be able to remove the seeds, using a large sieve, and the second stage refers to boiling the jam until it binds and you can achieve the desired texture.
Full seedless raspberry jam recipe
Seedless Raspberry Jam Recipe
Equipment
- 1 Bowl
- 1 Spatula
- 1 Lemon squeezer
- 1 Large sieve
- 1 Canning funnel
- 1 Jars with lids
- 1 Pot
- 1 Ladle
- 1 Textile kitchen towel
Ingredients
- 2 kg raspberries
- 1 pc lemon
- 300 gr raw sugar
Instructions
- First, you need to rinse the raspberries. For this, I used a large sieve where I placed the fruits and then I rinsed them with cold water
- Then, place the raspberries into a large bowl
- Extract the lemon juice using a lemon squeezer
- Pour the lemon juice over the raspberries and add the sugar
- Mix the fruits with the lemon juice and the sugar well, until the sugar is completely incorporated
- Leave the raspberries with the lemon juice and the sugar to rest into the bowl for at least 2 hours. In this time, the sugar will transform into a syrup
- Meanwhile, sterilize the jars and the lids into the preheated oven. For more information, please read the article dedicated to Food Preservation
- Itβs time to cook the jam. For this, you need to use a wide pot. Place the pot filled with the fruits and the syrup made earlier on the stove and cook them at medium temperature. Stir occasionally
- After 45 minutes of cooking, you can easily remove the seeds from the jam
- For this, you need to use a sieve, placed over a bowl/ pot. Pour some jam into the sieve with a ladle, and using a spoon, crush the raspberries
- Repeat this process until you crush all the fruitsIMPORTANT: It is impossible to remove the seeds without losing some fruit pulp, as well.
- The jam obtained after crushing the fruits will be cooked on the stove, at medium temperature, for another 30 minutes. Stir occasionally
- Once the jam will bind, you can remove the jar from the oven and start to pour the homemade seedless raspberry jam into them, by using a jam funnel
- Close the lids immediately after filling the jars with hot jam
- Now, for the final step that can be done in the same day or the next day after cooking the jam, sterilize the jam jars by using the bain-marie method. This way, you will be sure that for one year your jam is safe and can be served without problems.
Nutrition
Tools that help you achieve the best seedless raspberry jam
First of all, you need a wide pot. It can be a big sauce pan or a simple wide pot.
Secondly, you will need a lemon squeezer, because I highly recommend you to use freshly squeezed lemon juice. As I already mentioned, the lemon juice helps you achieve a vivid color for your jam.
Then, is it extremely important to use a large sieve when you crush the fruits to remove the seeds. I use an over the sink colander, that offers me a larger surface where I can handle the spoon.
Also, it is important to use a jam funnel to pour the hot jam into the jars. This way, the process of pouring the jam into the jars wonβt get messy.
Last, but not least, make sure you have well cleaned jars and lids. I reuse the old jars, but I like to buy new lids every year. And this is especially because the lid retains the smell from the composition inside the jar, so I like to use new and fresh lids every single time. But, even if the jars and the lids are clean or new, you need to sterilize them into the oven before and after filling them with jam, just like I described you in the article dedicated to Food Preservation.
FAQβs
How to make seedless raspberry jam?
Making homemade seedless raspberry jam is very easy: you simply need to cook the jam in two stages. The first stage aims to cook the fruit until it softens enough to be able to remove the seeds, using a large sieve, and the second stage refers to boiling the jam until it binds and you can achieve the desired texture.
What is the best seedless raspberry jam recipe for canning?
The best seedless raspberry jam recipe for canning involves two main steps: sterilizing the jars and lids before pouring the jam and them sterilizing the jars filled with jam using the bain-marie method. Also, it is important to remove the seeds from the jam by using a large sieve.
Is homemade seedless raspberry jam healthy?
Homemade seedless raspberry jam is healthy if you pay attention to the ingredients you use. First of all, it is important to use organically grown raspberries. Then, it is important to dramatically reduce the sugar and to use raw sugar instead of white sugar. Lat, but not least, sterilize the jars and lids for the jam to make sure the jam will not spoil, without using preservatives and additives.
What is the best seedless raspberry jam recipe?
The best seedless raspberry jam recipe is this one, where you learn how to cook the jam in two stages: the first stage aims to cook the fruit until it softens enough to be able to remove the seeds, using a large sieve, and the second stage refers to boiling the jam until it binds and you can achieve the desired texture.
How long can you preserve seedless raspberry jam?
If you follow the steps that I presented you about sterilizing the jars and lids before pouring the jam and then sterilize the jam inside the jars, I guarantee you that your homemade seedless raspberry jam can be served for one year after cooking, without using preservatives.
