Savor the fresh, bright flavor of Seedless Raspberry Jam made with sun-ripened raspberries and a hint of citrus. A touch of butter reduces foaming as the jam bubbles to the perfect set. This sweet, jewel-toned preserve is a delightful homemade dessert topping, ready to spoon over ice cream or layer into pastries for a special finish.
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Table of Contents
Ingredients for Seedless Raspberry Jam
- Fresh Raspberries – Use the ripest ones you can find for the best flavor and natural sweetness.
- Granulated Sugar – This balances the tartness of the raspberries and helps create that perfect jam consistency.
- Freshly Squeezed Lemon Juice – Adds a bright, tangy note that really makes the raspberries shine.
- Unsalted Butter – Just a tiny bit helps reduce foaming while cooking—trust me, it’s worth it!
Cook Time for Seedless Raspberry Jam
I love how quickly this homemade seedless raspberry jam comes together. It’s perfect for those mornings when you want something special but don’t have hours to spend in the kitchen.
| Preparation | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
If you’re new to preserving, don’t worry! This seedless jam recipe is wonderfully approachable. I always recommend starting with my guide to canning for beginners to build your confidence.
How to Make Seedless Raspberry Jam
Step 1: Prepare the Berries
Rinse the fresh raspberries under cool running water, then gently pat them dry with a clean kitchen towel to remove excess moisture without crushing the berries.
Step 2: Combine Ingredients
In a large, heavy-bottomed pot, combine the rinsed raspberries, granulated sugar, and freshly squeezed lemon juice. Use a wooden spoon to stir the mixture gently until the sugar begins to coat the berries evenly.
Step 3: Bring to a Boil
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to ensure the sugar dissolves completely. The mixture will start to bubble and thicken slightly.
Step 4: Cook to Perfect Set
Once boiling, add the unsalted butter to reduce foaming. Continue cooking, stirring frequently, until the mixture reaches 220°F on a candy thermometer, about 15–20 minutes. The jam should thicken and coat the back of the spoon.
Step 5: Skim and Jar
Remove the pot from the heat and carefully skim off any foam from the surface using a spoon. Let the jam cool slightly for 5 minutes, then carefully ladle it into sterilized jars, leaving 1/4 inch of headspace at the top.
Step 6: Process for Preservation
Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes to ensure proper preservation. Use tongs to remove the jars from the water bath once the time is complete.
Step 7: Cool and Store
Place the jars on a wire rack to cool completely at room temperature. Once cooled, check the seals by pressing the center of each lid to ensure it is secure before storing the jam in a cool, dark place.
Pro Tips & Tasty Tweaks
Over the years, I’ve learned a few tricks that make this seedless raspberry preserves recipe even more special. Here are my favorite ways to customize this sweet seedless preserves for toast and beyond!
- Flavor Swap: Try adding a teaspoon of vanilla extract or a pinch of cinnamon at the end of cooking for a warm, comforting twist on classic seedless raspberry jam.
- Diet Tweaks: For a lower-sugar version, you can reduce the sugar by up to one cup and add a natural sweetener like honey—just keep in mind it might affect the set slightly.
- Texture Fix: If your jam isn’t setting as thick as you’d like, simply return it to the heat and cook a few minutes longer. The candy thermometer is your best friend for perfect homemade raspberry preserves without seeds every time.
- Storage Tip: This summer fruit preserves keeps beautifully in the pantry for up to a year, but once opened, store it in the refrigerator. For more preserving ideas, check out my peach canning recipes and damson jam variations.
Seedless Raspberry Jam
Ingredients
- 2 pounds fresh raspberries
- 4 cups granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon unsalted butter
Method
- Rinse the raspberries under cool water and gently pat them dry with a clean kitchen towel.
- In a large, heavy-bottomed pot, combine the raspberries, sugar, and lemon juice. Stir gently to mix.
- Place the pot over medium heat and bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar.
- Once boiling, add the butter to reduce foaming and continue to cook, stirring frequently, until the mixture reaches 220°F on a candy thermometer, about 15-20 minutes.
- Remove the pot from the heat and skim off any foam with a spoon. Let the jam cool slightly, then transfer it to sterilized jars, leaving 1/4 inch of headspace.
- Seal the jars with lids and process them in a boiling water bath for 10 minutes to ensure preservation.
- Remove the jars from the water bath and let them cool completely on a wire rack. Check the seals before storing.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this sweet seedless preserves for toast tastes like a special treat, I love that it also packs some wonderful nutritional benefits. Raspberries are little powerhouses of goodness that make me feel good about enjoying this homemade jam.
Raspberries are rich in antioxidants and vitamin C, which helps support your immune system. The fiber content, even in this seedless version, still provides some digestive benefits. I always feel like I’m doing something good for my body when I choose homemade preserves over store-bought options with artificial additives.
If you’re looking for other nutritious fruit options, my blueberry peach jam recipe offers similar antioxidant benefits. For those interested in traditional methods of preserving nutrients, you might appreciate learning about traditional jelly making methods that maximize fruit goodness.
A Lighter Version of Seedless Raspberry Jam
Sometimes I want to enjoy my favorite thick raspberry jam with butter but with a lighter touch. Over the years, I’ve developed some simple tweaks that reduce sugar without sacrificing that wonderful raspberry flavor we all love.
For a lower-sugar version, you can reduce the granulated sugar by up to one cup and add a natural sweetener like honey or maple syrup. Just remember that this might affect the setting point slightly, so you’ll need to cook it a bit longer to achieve the right consistency.
Another option is to use pectin specifically designed for low-sugar recipes. This helps achieve that perfect set without needing as much sugar. If you’re new to using pectin, my canning for beginners guide includes helpful tips for working with different thickeners.
For those who love fruit butters as a lower-sugar alternative, my peach butter recipe uses natural fruit sweetness with minimal added sugar. It’s become a favorite in our house for morning toast!
Thoughtful Tips for Special Diets
I remember when my aunt started managing her blood sugar and thought she had to give up all her favorite preserves. It broke my heart to see her missing out on the simple joy of homemade jam. That’s when I started experimenting with diabetic-friendly versions that everyone could enjoy together.
For sugar-conscious friends and family, I’ve found that using natural sweeteners like stevia or xylitol works beautifully in this seedless raspberry recipe. You’ll want to use a sugar alternative specifically designed for cooking and canning, as some don’t hold up well to heat. Start with about half the amount of your sugar substitute and adjust to taste – natural sweeteners can be much more potent than regular sugar.
Another approach I love is making a smaller batch without any added sweeteners at all. The natural sweetness of ripe raspberries shines through, and you can enjoy it within a week stored in the refrigerator. This low glycemic option lets you control portions while still savoring that bright raspberry flavor. Sometimes I’ll add a touch of lemon zest to enhance the natural fruit sweetness without adding sugar.
How to Serve Seedless Raspberry Jam
I’ll never forget the summer mornings when my grandmother would bring out her homemade smooth raspberry spread with lemon still warm from the canning process. The whole kitchen would fill with that incredible aroma, and we’d immediately start dreaming of all the ways we’d enjoy it throughout the day.
Beyond the classic toast and biscuit pairing, this versatile jam transforms ordinary dishes into something special. Swirl it into your morning yogurt or oatmeal for a burst of fruit flavor. It makes the most wonderful glaze for roasted meats – especially pork and chicken. I love brushing it on during the last few minutes of cooking for a beautiful, glossy finish.
For dessert, warm the jam slightly and drizzle it over ice cream or cheesecake. It’s also fantastic layered between cake layers or folded into whipped cream for a quick fruit fool. If you’re feeling fancy, use it to fill thumbprint cookies or as a topping for pavlova.
During the hotter months, I love incorporating this summer fruit preserves into refreshing drinks. It makes a wonderful swirl in lemonade or iced tea. For a special treat, try my lemon ginger tonic recipe with a spoonful of raspberry jam stirred in – it’s absolutely divine!
If you’re planning a brunch or special gathering, consider pairing your homemade seedless raspberry jam with my lemon cherry sorbet for a beautiful and refreshing dessert course. The combination of raspberry and cherry flavors creates such a delightful summer experience.
Mistakes to Avoid
I’ll never forget the first time I made this seedless raspberry recipe – I was so excited that I rushed through the straining process. The result was a jam that still had tiny seeds throughout, which taught me the importance of patience when creating that perfectly smooth raspberry spread with lemon.
One common mistake is not cooking the jam long enough to reach the proper setting point. If you remove it from heat too early, your homemade seedless raspberry jam will be runny instead of that lovely thick consistency we all want. The jam should coat the back of a spoon and wrinkle when tested.
Another error I’ve made is using underripe berries. They simply don’t have enough natural pectin to set properly, and the flavor won’t be as sweet. Always choose ripe, deeply colored raspberries for the best results with your seedless jam recipe.
For those new to preserving, I recommend checking my canning for beginners guide to avoid common pitfalls. You might also enjoy my damson jam recipe for another delicious preserving project.
When it comes to safe canning practices for jam, proper sterilization and sealing are non-negotiable. I learned this the hard way when a batch molded because I didn’t process the jars correctly.
How to Store Seedless Raspberry Jam
My grandmother always stored her summer fruit preserves in these beautiful blue mason jars on her pantry shelves. To this day, the sight of those jewel-toned jars takes me back to her sunny kitchen and the promise of sweet seedless preserves for toast on Sunday mornings.
For short-term storage, your thick raspberry jam with butter will keep beautifully in the refrigerator for up to three weeks. Simply transfer it to clean, airtight containers and make sure to use clean utensils each time you scoop some out to prevent contamination.
If you’ve made a larger batch through proper canning methods, your sealed jars can be stored in a cool, dark place for up to one year. Once opened, refrigerate and use within three weeks. For those interested in expanding their preserving skills, my peach canning recipes offer wonderful techniques you can apply to many fruits.
You can also freeze this homemade raspberry preserves without seeds for longer storage. I like to portion it into freezer-safe containers, leaving about half an inch of headspace for expansion. It will maintain its quality for about six months in the freezer.
For more advanced preserving ideas, check out my spiced peaches canning guide which uses similar techniques but with warm spices that complement the fruit beautifully.
Try This Seedless Raspberry Jam Yourself
There’s something magical about making your own homemade seedless raspberry jam that store-bought versions just can’t match. I still remember the first time my daughter helped me make a batch – her excitement when the jam set perfectly was absolutely priceless.
This quick stovetop seedless berry jam has become such a cherished part of our family traditions. We make multiple batches throughout raspberry season to enjoy year-round and to share with friends and neighbors as heartfelt homemade gifts.
I encourage you to try this recipe yourself and experience the joy of creating something beautiful and delicious from simple ingredients. Whether you’re new to preserving or an experienced canner, this seedless raspberry jam recipe is wonderfully approachable and deeply satisfying.
If you enjoy this recipe, you might also love my lemon chia fresca for a refreshing drink, or my green lemonade smoothie for a nutritious breakfast option. For dessert lovers, my lemon cherry gelato pairs beautifully with this jam.
During the holiday season, I often use this jam in my baking – it makes the most wonderful thumbprint cookies and pastry fillings. For more festive ideas, check out my lemon cherry ice cream recipe and lemon cherry sherbet for cool treats that complement the jam perfectly.
Frequently Asked Questions
How do you remove seeds from raspberry jam?
The easiest method is pressing the cooked raspberries through a fine-mesh sieve or cheesecloth. This allows the smooth pulp and juice to pass through while trapping the seeds. For larger batches, a food mill works beautifully and makes the process much quicker.
How to make raspberry jam without the seeds?
Start by cooking fresh raspberries with sugar and lemon juice until softened. Then strain the mixture to remove all seeds before returning the smooth pulp to the pot to cook to the desired thickness. This creates that perfect seedless texture we all love.
Is there a seedless raspberry jam?
Yes, absolutely! While many commercial raspberry jams contain seeds, you can easily make your own seedless version at home. This homemade seedless raspberry jam has all the fantastic flavor of traditional jam without the crunchy seeds that some people prefer to avoid.
What is the raspberry jam rule?
The raspberry jam rule refers to the ideal ratio of fruit to sugar for proper setting. Typically, it’s about equal parts fruit and sugar by weight. However, this can vary based on the fruit’s natural pectin content and your desired sweetness level.
More Fruit-Preserving Recipes You’ll Love
If you enjoyed making this seedless raspberry jam, you might want to explore these other preserving projects that bring summer flavors to your table year-round.
Blueberry Peach Jam – A sweet-tart combination that captures the essence of summer in every spoonful.
Peach Butter – Smooth and creamy fruit spread that’s perfect for toast, muffins, or swirled into oatmeal.
Canned Peaches – Classic preserved peaches that taste like sunshine even in the middle of winter.
Damson Plum Jam – Rich, tart plum jam with deep flavor that’s wonderful with cheeses and meats.
Lemon Cherry Sorbet – Refreshing frozen treat that makes a perfect palate cleanser or light dessert.
Lemon Ginger Tonic – Invigorating drink that pairs beautifully with your homemade preserves for afternoon tea.
