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

It’s 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

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.