This quick and easy seedless raspberry jam recipe is sure to please the palate. With only 5 ingredients, and absolutely no added pectin, this clean and natural jam is perfect for breakfast or in a dessert.
What is Pectin?
Pectin is a natural starch that is found in some fruits, such as raspberries, strawberries, blackberries and guava.
Here is the link to my natural pectin homemade guava jelly recipe.
Raspberries, or berries in general, are usually low in pectin, unlike citrus which are very high in pectin.
Is there a Seedless Raspberry Jam?
There are a few varieties of seedless raspberry jams on the market, like this Smucker's Seedless Raspberry Jam.
Store bought jams may be affordable, however, one cannot really control the ingredients nor the sugar content. With a homemade jam, you will be able to select quality ingredients and control the calories per serving.
How Do You Remove Seeds from Raspberry Jam?
For homemade jams, it is rather simple to strain the seeds from any fruit during the cooking process. This will eliminate the seeds from the beginning rather than trying to force the seeds out of the already made jams.
Steps to Removing Seeds from Raspberry Jam
- Place a fine mesh sieve strainer over a mixing bowl
- Remove the jam from the container and place into the fine mesh strainer sieve
- Using a wooden spoon, gently press the jam into the strainer
- Repeat step 3 until all the jam is separated from the seeds and the seeds remain in the strainer.
- Add the smooth, seedless jam back to the original container and store as usual.
There are only 5 ingredients in this homemade jam recipe. Below are the Amazon links to fill your shopping cart.
Here is the list of Equipment used in the making of this recipe:
Whisk, for incorporating the cornstarch slurry to the raspberry liquid.
Ramekin, for mixing the cornstarch and raspberry liquid.
Vegetable Peeler, for the lemon peels.
Small Sauce Pot, for cooking.
Seedless Raspberry Jam
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Mixing Bowl
- Vegetable Peeler
- 1 Pound Fresh Raspberries Rinsed
- 1 Cup Brown Sugar
- 2 Pieces Lemon Peel
- 2 Cups Water
- 1 Tablespoon Cornstarch
- Add the rinsed raspberries, lemon peels and water to a saucepan. Place on medium heat and boil for 15 minutes.
- After 15 minutes, use a wooden spoon to stir and mash the raspberries before carefully pouring the hot mixture into the strainer.
- Carefully pour the strained raspberry liquid back into the saucepan, discarding the seeds, on medium heat.
- Add the brown sugar and stir with a whisk or wooden spoon until dissolved.
- Simmer on medium heat for another 15 minutes .
- Remove ¼ cup of the raspberry liquid and add to a small bowl. Add the cornstarch and quickly stir with a fork to dissolve any lumps.
- Add the cornstarch mixture back to the simmering raspberry liquid and quickly stir to incorporate. Cook for an additional 3 minutes to thicken then remove the saucepan from the heat.
- Pour the hot raspberry jam in a heat safe container and allow to cool at room temperature before serving or storing.