This simple step-by-step recipe for Seedless Raspberry Jam is both delicious and deliciously easy to make. With just 3 ingredients and no specialist sugar or pectin required, this is a great way to use fresh or frozen raspberries to make a lovely smooth jam with no bits.
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I’ve mentioned before in my recipes for Strawberry Jam and Blueberry Jam that I am adverse to bitty jam. I much prefer a smooth jam with no seeds in it. And raspberry is no different. So when I came into a bounty of cheap raspberries, I knew what I needed to do. And so this seedless raspberry jam recipe was born.
Seedless or smooth jam shouldn’t be confused with a jelly. Jellies are made in a similar way to jam but just use the juice of the fruit. My smooth jam recipes use the pureed whole fruit with just the pips sieved out. This gives a fuller texture and I think it retains more flavour.
How to Serve Smooth Raspberry Jam
I will always be a promoter of eating jams and fruit curds etc at room temperature. I keep open jars in the fridge but take them out a little before using/eating.
This makes sure that the jam is nice and easy to spread. But also ensures that the full flavour of the jam is able to shine. Cold temperatures dull flavour and I’m just not into dull flavours!
Move on to elevenses or afternoon tea and jam is idea to add to Vanilla Fairy Cakes or slather in the middle of a Victoria Sandwich Cake. Add some clotted cream and you’ll have the best filled Scones of your life.
Pile jam into part baked Small Pastry Cases and finish off in the oven. Or make a quick microwave jam sponge pudding or traditional jam roly poly. Use in my Sweet Pizza Pockets as an alternative to strawberry jam. Just add custard to make delicious rounded desserts.
Follow lashings of butter and pile jam onto crumpets for the ultimate tasty supper or snack at any time of day.
Ingredients for Seedless Raspberry Jam
It doesn’t matter if you are using fresh, frozen, home-grown or store-bought raspberries, this recipe will work out great.
You will need to make sure frozen fruits are thawed before blitzing or you will struggle. Leave them spread in one layer on a tray or dish on the counter and they will thaw in no time.
You can also substitute or in mix raspberry adjacent fruits like cloudberries, loganberries, or tayberries. You can also use blackberries (brambles) to make a seedless blackberry jam using exactly the same recipe. If you get black raspberries in your area, they will work too.
Regular white sugar is all you need to make jam. You do not need to use specialist (and expensive) jam sugar. Jam sugar contains added pectin which is not required in this recipe.
It also doesn’t matter if you use regular or caster/superfine sugar as it will be melting in the pan. I do tend to just use regular granulated sugar as it is the cheaper option and I save caster sugar for when it is really needed.
As with all my seedless jams, please don’t be tempted to use a brown sugar or sugar alternative as the jam will either have an odd flavour or texture respectively.
Lemon juice does two things in a jam recipe. Firstly it adds a little bit of a sharp counterbalance to the sweetness. Secondly, and most importantly, it adds the extra pectin that rasberries don’t contain themselves.
Pectin is what allows the jam to set. Most fruits contain some natural pectin. Some contain enough that they don’t need any help during the jam making process. But most need a little helping hand.
Using lemon juice rather than powdered pectin or jam sugar is both the tastiest and best value way of doing this.
Using too much lemon juice can therefore results in jam becoming overset. For this reason it is important to measure the juice you’re using and try to be fairly accurate about it. If you want to add more actual lemon flavour, you can add some fresh and very finely grated lemon zest instead.
Fresh, frozen or bottled lemon juice are all perfectly fine to use.
I’ve already mentioned subbing in another raspberry type fruit or mixing these with the raspberries. And I’ve talked about adding more lemon flavour by adding lemon zest.
You can add other flavour like vanilla or even almond by using a good quality extract. Orange extract could also be added or you could add orange zest.
Don’t be tempted to replace the lemon juice with orange juice or any of the other flavour. The recipe as written can take up to 1 tbsp of added liquids but no more.
To this end, adding booze is a fun option. I especially like to add an orange liqueur like Cointreau, Cassis for a dark fruit backnote, or Amaretto if you are into almond type flavours.
More Seedless Jam Recipes
Make it Vegetarian or Vegan
This seedless raspberry jam recipe is suitable for both vegetarian and vegan diets.
Make it Allergy Friendly
This recipe is free from egg, dairy, gluten and nuts.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Smooth Raspberry Jam
You don’t really need any great specialist equipment to make jam. The most important thing is to have a good sized pan. This recipe using just one pound of fruit makes a fairly small amount of the finished product but you still need to use a good large saucepan.
You might think that I’m being excessive when you first see the amount of fruit in the pan but it bubbles up so much when boiling, you’ll soon understand why.
There are a few things that will help make your jam making easier although they’re not essential. A thermometer is one of them. It turns out that I own quite a selection and they are all suitable. My laser thermometer (centre) is mess free and fun to use.
My meat thermometer (left) posed a little more peril as I needed to hold it in the jam until it registered the temperature. And my old fashioned sugar thermometer (right) just happily sat in the pan the whole time. But it was harder to wash up!
And don’t forget something the store the jam in. I love my super cute quilted jam jar set. But you can simply use old jam jars that you’ve thoroughly cleaned.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
How to Sterilise Jars and Preserve/Can the Jam
You can fine many more details about the various ways to do this in my Seedless Strawberry Jam recipe.
You can make jam up to a year in advance. Whether you consider that getting ahead or not I don’t know!
The important thing to note is that you want to be making it at least 24 hours in advance of needed it so that it has time to properly set. You can probably get away with 12 to 16 hours in the fridge if you are in a real hurry.
Smooth Raspberry Jam Tips
Do not touch the hot jam. I cannot stress this enough. I don’t care how tempting it looks. Or if that little bit on the side looks a bit cooler. Do. Not. Touch. It. You will regret it.
If you are using a thermometer, you can simply rely on the jam hitting temperature and not worry about doing the wrinkle test on a cold plate. I like to take a belt and braces approach so I use both testing methods. But you can just use one or the other.
I mentioned before to use a good big saucepan. This is worth repeating here!
If you don’t need to keep your jam for any length of time, you can skip the jar stage and use any old container and keep your jam in the fridge.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Seedless Raspberry Jam (Small Batch Recipe)
- 500 g Raspberries
- 450 g Sugar
- 1 tsp Lemon Juice
- Pop two ceramic or china plates into the freezer.
- Prepare and sterilise your jars or container for your jam. How you chose to do this is up to you. Further details are provided in this recipe post.
- Put 500g Raspberries into the bowl of a food processor or large bowl.
- Blitz them in the processor or with a stick blender until as smooth as possible.
- Sieve the raspberry puree into a large saucepan. Use a spatula to push the pulp through.This will take a few minutes but have patience as this is how we get a smooth jam. You should be left with a fairly dry bit of seeds left in the sieve. Don’t forget to wipe the underside of the sieve into the pan.
- Add 400g Sugar and 1 tsp Lemon Juice to the pan.
- Put the pan on a medium low heat and stir it until all the sugar has dissolved. Put your jam thermometer into the pan now if you are using one.
- Allow the jam to come up to a rolling boil. Allow to boil for 6-7 minutes or until the jam reaches the 105c or 225f. You can give it a gentle stir and scrape of the sides and bottom every minute or so to keep things even.
- Take the jam off the heat and take one of your very cold plates out of the freezer. Use a small spoon to dollop a small amount of jam onto the plate. Leave it for 1 minute and then push the jam towards the centre of the dollop. If you get wrinkles, the jam is ready. If you don’t, put the pan back on the heat for another minute.
- Repeat the cold plate test as many times as is needed. Make sure to put your first plate back in the freezer in case you need it again.
- Carefully pour the jam into your prepared jars or container.
- Seal and leave to cool or continue the canning process if you have chosen to.