Kiersten Eats

If you love raspberry jam as much as I do, but struggle to find seedless jam, this Homemade Seedless Raspberry Jam is for you!

This year, our raspberry plant turned 5 – and it gave us the most insane raspberry yield we’ve had yet. So, what we couldn’t eat at the time of picking, we froze – so countless batches of this jam were made to keep up with the crop.

I made so much jam that I gifted several batches to friends and family, and each one said it was the best Raspberry Jam they’d ever tried! I think I’ll make more to give as nice homemade Christmas gifts for our neighbors this holiday season, too.

Use this jam to slather on homemade bread or fresh scones, or use in your baked goods like my Almond Raspberry Bars, for the most wonderfully fresh, vibrant raspberry flavors without those annoying seeds.

Fresh or Frozen Raspberries?

No need to worry – both fresh and frozen raspberries can be used for this jam. Just thaw completely before beginning if your berries are frozen.

Can I Use This Recipe to Make Other Types of Jam?

Honestly, I haven’t tried, so I’m not sure – but I don’t see why not! You may need to adjust the sugar slightly, depending on how sweet your fruit is – but the rest of the instructions will remain the same.

Ways to Use This Jam:

• Bakewell Tart – my favorite!
• Raspberry Almond Bars
• The Great British Bake-Off inspired Bakewell Cookie Cups
• Dark Chocolate French Macarons instead of the ganache (or in addition to!)

Homemade Seedless Raspberry Jam

Kiersten K

This Homemade Seedless Raspberry Jam is quick and easy to make, and tastes SO much better than any store-bought jam. It can be tricky to find seedless raspberry jam (or it tastes artificial) so I decided to make my own – and now I can't go back to store-bought!

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 230 mL or 8oz, approximately

Ingredients

• 380 grams raspberries*, fresh or frozen and thawed
• 125 grams (½ cup + 2 Tablespoons) granulated sugar
• 1 teaspoon lemon juice, fresh or bottled is fine
• 1/2 teaspoon vanilla extract, optional
• 1/4 teaspoon salt

Instructions

 

• Puree raspberries with an immersion blender, blender, or food processor. Pass through a fine mesh sieve to remove the seeds.
• Place raspberry puree in a medium saucepan over medium-high heat. Add the sugar, lemon juice, vanilla extract, and salt, and stir to combine. Bring to a boil, then reduce heat to medium-low and maintain a simmer. Stir somewhat frequently to prevent scorching.
• Cook until the mixture reaches 216°F / 102°C using a digital thermometer. This will take about 15 minutes.
• Transfer to a mason jar placed securely on top of a heatproof surface. Allow to cool, lid off, until the jam cools to room temperature.
• Seal the jar and store in the fridge for about 10 days, or store sealed jar inside an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before using.

Notes

*If you’ve frozen your homegrown raspberries, or purchased frozen raspberries, thaw completely before beginning. I like to place them in the fridge overnight to thaw.

Vanilla: The vanilla extract is optional, but I love the additional depth of flavor it adds to the jam.

How Set is the Jam? Cooking the jam to the temperature specified here will produce a fairly soft-set jam, so it’s perfect for spreading on toast or croissants, or using layered in homemade baked goods.

Doubling: Feel free to double this recipe. Use a larger saucepan and a larger-capacity Mason jar or two smaller jars for storage.

To Make the Jam with Seeds: Reduce the raspberries by 100 grams. Skip the immersion blender and sieving steps, and simply combine all ingredients in the pan. Follow the rest of the instructions as written. In this case, frozen berries can be used without thawing beforehand.