Drinks & Beveragescreativecanning5.0
Seedless Raspberry Jam
This seedless raspberry jam is made with just raspberries, sugar, and a splash of lemon juice for balance. The seeds are strained out after a quick cook, leaving a smooth, ruby-red preserve that sets beautifully without added pectin.
👥 40 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare jars and canner: Wash and sterilize 4 to 5 half-pint jars. Place lids in warm water (not boiling) and keep your canner setup hot.
2
Cook the berries: Add raspberries and water to a deep jam pot. Simmer gently over medium heat for about ⏱️ 5 minutes, mashing with a potato masher to help them break down.
raspberries (fresh or frozen)8 cups
3
Strain the seeds: Remove the pot from heat and pass the fruit through a food mill, chinois, or fine mesh sieve to remove the seeds.
4
Add sugar and lemon juice: Return the pulp to a clean jam pot. Stir in sugar and optional lemon juice. Mix well to dissolve.
sugar3 cupslemon juice (optional)2 tbsp
5
Boil to gel stage: Bring the mixture to a boil over high heat. Cook, stirring constantly, for about 8 to ⏱️ 10 minutes until the jam thickens and reaches 220°F (adjust for altitude).
6
Jar the jam: Remove from heat and ladle hot jam into prepared jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and tighten bands fingertip tight.
7
Process: Water bath caner for ⏱️ 10 minutes, or ⏱️ 15 minutes if above 6,000 feet in elevation.
8
Cool and store: Let jars rest 12–⏱️ 24 hours before checking seals. Store sealed jars in a cool, dark place for up to 18 months.
Nutrition Facts
calories
70 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
2 g
sugar Content
16 g
sodium Content
0.4 mg
protein Content
0.3 g
carbohydrate Content
18 g
saturated Fat Content
0.005 g
unsaturated Fat Content
0.12 g
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