How to Make Seedless Raspberry Jam

Learn how to make seedless raspberry jam the easy way. This homemade seedless raspberry jam recipe is fruity goodness at its best. Great for use in recipes, this delicious jam (some might call it raspberry jelly) is the perfect addition to recipes that need a touch of raspberry flavoring. Put it on toast, English muffins, scones, and biscuits. You can use seedless raspberry jam to make dark chocolate raspberry truffles. It’s also a fabulous ice cream topping. Looking for the best ways to preserve your home-grown berries? This is one of them. It’s similar in flavor to my canned raspberry syrup recipe, but thicker. Ready to get started with canning the best seedless raspberry jam recipe? Let’s proceed!

Can You Buy Seedless Raspberry Jam?

Yes, you certainly may buy seedless raspberry jam, but it can be rather expensive and difficult to find. Why not make your own for a fraction of the cost? Sure, it takes a bit of time to strain out the seeds, but the end product is so worth it. If you are pressed for time, it is possible to find seedless raspberry jam in stores. Who makes seedless raspberry jam? You may be able to find seedless raspberry jam brands like Smucker’s brand seedless raspberry jam on the store shelf. Other brands you might be able to locate include Stonewall Kitchens and Knott’s Berry Farm brand.

 

Where can I buy seedless raspberry jam? I have found it at Winco Foods. You may also be able to find it at Walmart. You could also order it online. What is the best seedless raspberry jam? The kind you make yourself! It’s easy when you have the right equipment and a few simple ingredients.

Equipment Needed for Canning Seedless Raspberry Jam

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This easy seedless raspberry jam recipe is ideal for canning. Each recipe makes about 6 half-pints, so here is the equipment you need to assemble beforehand. You will need:

6 half-pint canning jars, lids and bands

 

A large boiling water bath canner

A small metal saucepan with lid (for heating the jar lids)

A large stockpot

A large ladle like this one (for putting the jam into jars)

1 set of canning tools (optional, but these sure have made canning easier) 

1 7 to 8-inch fine mesh strainer for pressing the juice out of the raspberries, like the largest one in this set.

1 spatula to help press the juice through the strainer

1 2-quart saucepan for collecting the juice from the strainer

Recipe for Seedless Raspberry Jam

Fresh-squeezed lemon juice is more flavorful, but the bottled lemon juice is fine to use as well. Since you can use frozen raspberries as well as fresh, this recipe may be made any time of year. If you are longing for the scent of summer, making this seedless raspberry jam on a chilly winter day can give a lift to the spirits.

8 cups fresh or frozen raspberries

7 cups granulated sugar

1/4 cup lemon juice (about the amount of juice from one lemon)

1 2-ounce box powdered fruit pectin

1 cup water (optional, but if you do not add it, your jam will be very thick)

Directions for Making Seedless Raspberry Jam with Pectin

Preparing the Jars

Set six canning bands (some call them rings) aside, near where you will be filling the jars.

Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium high.

Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low. I’ve always been told not to let the water come to a boil.

Preparing Raspberries for Seed Separation

Rinse and drain the raspberries. While they are draining, measure out the sugar into a bowl so it’s ready to add to the raspberry mixture all at once later on. If you are using fresh lemon juice, cut a lemon in half and squeeze out juice. (Quick tip: To get the most out of your fresh lemons, use a zester to collect the lemon zest before slicing lemons in half for juicing. I freeze the lemon zest in a small container for use in other recipes.)

Juice the lemon with a small strainer (if you have one) placed over a measuring cup. If you end up with more than the 2 tablespoons of juice called for in this recipe, you can freeze it in a small container to use later. 

Pour raspberries into a large stockpot. Add the lemon juice and water, if using. Bring the mixture to a boil over medium high heat. Reduce heat and simmer for about 10 minutes.

Mash the berries with a potato masher or blend with an immersion blender.

How Do You Remove Seeds From Raspberry Jam?

How do you extract juice from raspberries? Can you remove seeds from raspberry jam? Yes, and this is how you can get it done easily. This method works for straining the seeds out of raspberry sauce, raspberry syrup, and raspberry juice. Here’s how you strain seeds out of raspberry jam. After the raspberries have been cooked and mashed, most of the seeds have separated from the berries and will be floating on top of the mixture. To separate the seeds from the liquid mixture with no mess, have your fine mesh strainer placed over a medium saucepan. Pour the hot mixture into the strainer. What is the easiest way to remove seeds from raspberries? Press the seeds with a spatula or wooden spoon and move them around to make sure the holes in the mesh are not blocked. The liquid will drain into the saucepan. I usually spend 3-5 minutes pushing the raspberry seeds around in the strainer to collect as much liquid as possible in the saucepan.

 
canned raspberry syrup recipe in sieve
 
 

When the dripping has stopped, set the mushy seed mixture aside. After scraping the seed mixture out of the strainer, turn the strainer over. You might see a thick layer of seedless raspberry juice that did not drip soen into the saucepan. Since it’s seedless, you can add it to the raspberry juice in the pan. What can you do with raspberry seeds? We like to feed our seeds to our chickens. Note: This seed separation works even if you are just trying to extract juice from raspberries for raspberry juice. Can I juice raspberries? Yes. The key is heating the berries to separate the seeds, whether you add sugar or not.

Making the Jam

Add the juice back to the stockpot and add the pectin. Bring the mixture to a full boil while stirring constantly.

Add the pre-measured sugar all at once. Bring to a full boil and boil for 1 minute while stirring.

Filling the Jars

Using tongs, if you have them, lift hot jars out of hot water. I usually place mine in the sink. Next to the sink, I place my trusty wooden breadboard. You can use a cutting board or something similar to protect your counter. Put the saucepan of hot syrup on the board and place it next to the jars. Ladle hot syrup into jars, leaving 1/4 inch headspace. Once all jars are filled, wipe jar rims. Place lids on jars and place bands on jars. Adjust until they are fingertip tight.

Processing the Filled Jars

Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch. Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude. When processing is done, remove the jars (again using a jar-lifter, if you have one) and place them on a towel to absorb the drips and to cool.

Checking the Seal

If all has gone as it should, you should hear the jars seal as they cool. When they are cool, usually after about 8-12 hours, press the center of each lid. They should not flex. Label and store the jars in a cool, dry place. The quality is best if used within 18 months. Refrigerate any jars once opened. Enjoy!

how to can seedless raspberry jam closeup of jam jars

Seedless Raspberry Jam

Learn how to make seedless raspberry jam the easy way. This homemade seedless raspberry jam recipe is economical fruity goodness at its best.
5 from 2 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Condiment
Cuisine American
Servings 6 half-pints
Calories 40 kcal

Equipment

  • 6 Half-pint canning jars, lids and bands
  • 1 Large boiling water bath canner
  • 1 small saucepan with lid
  • 1 Large Stockpot
  • 1 Set of canning tools
  • 1 7 to 8-inch fine mesh strainer
  • 1 Spatula
  • 1 2-quart saucepan

Ingredients
  

  • 8 cups fresh or frozen raspberries
  • cups granulated sugar
  • ¼ cup lemon juice
  • 1 2-ounce box powdered fruit pectin
  • 1 cup water optional

Instructions
 

  • Set six canning bands (some call them rings) aside, near where you will be filling the jars.
  • Place the six glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium high.
  • Place six jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low.
  • Rinse and drain the raspberries.
  • While raspberries are draining, measure out the sugar into a bowl so it's ready to add to the raspberry mixture all at once later on.
  • If you are using fresh lemon juice, cut a lemon in half and squeeze out juice.
  • Juice the lemon with a small strainer (if you have one) placed over a measuring cup.
  • Pour raspberries into a large skillet. Add the lemon juice and water, if using. Bring the mixture to a boil over medium high heat.
  • Reduce heat and simmer for about 10 minutes.
  • Mash the berries with a potato masher or blend with an immersion blender.
  • To separate the seeds from the liquid mixture with no mess, place your fine mesh strainer over a medium saucepan. Pour the hot mixture into the strainer.
  • Press the seeds with a spatula or wooden spoon and move them around to make sure the holes in the mesh are not blocked. The liquid will drain into the saucepan.
  • When the dripping has stopped, set the mushy seed mixture aside.
  • Add the juice back to the skillet and add the pectin. Bring the mixture to a full boil while stirring constantly.
  • Add the pre-measured sugar all at once. Bring to a full boil and boil for 1 minute while stirring.
  • Using tongs, if you have them, lift hot jars out of hot water.
  • Ladle hot syrup into jars, leaving 1/4 inch headspace.
  • Once all jars are filled, wipe jar rims. Place lids on jars and place bands on jars. Adjust until they are fingertip tight.
  • Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch.
  • Bring the water to a boil and process the jars for 15 minutes, adjusting for altitude.
  • When processing is done, remove the jars (again using a jar-lifter, if you have one) and place them on a towel to absorb the drips and to cool.
  • If all has gone as it should, you should hear the jars seal as they cool. When they are cool, usually after about 8-12 hours, press the center of each lid. They should not flex.
  • Label and store the jars in a cool, dry place. The quality is best if used within 18 months. Refrigerate any jars once opened.

Notes

There are about 40 calories in a tablespoon serving of this recipe for seedless raspberry jam.
Keyword berries, canning, easy recipes

Can You Make Seedless Raspberry Jam from Frozen Raspberries?

Yes, for this recipe and any of my other berry recipes, fresh or frozen berries may be used. Frozen berries are one of the most versatile recipe ingredients to work with. When they get baked or blended into recipes, it’s tough to tell the difference between fresh and frozen berries. What is the best way to freeze raspberries? Place fresh raspberries on a rimmed baking sheet in a single layer. Put the baking sheet in the freezer and freeze for a few hours. When the raspberries are completely frozen, remove them from the baking sheet and place in a plastic freezer bag. Put the bag in the freezer and use within a year for best quality. When the raspberries are frozen individually beforehand on the baking sheet, they don’t stick together when placed in the freezer bag, as long as the bag is put in the freezer immediately.

how to can seedless raspberry jam closeup of jam jar

Can I Make This Seedless Raspberry Jam Recipe with No Pectin?

It is possible to make seedless raspberry jam with no pectin. Raspberries have natural pectin that will allow the jam to thicken somewhat. The end result will not be as thick, but it will still be delicious. The consistency will be runnier than jelly, but thicker than syrup. It would still be wonderful served as an ice cream topping or on scones, biscuits, and muffins. I would not use it in my recipe for dark chocolate raspberry truffles, though. The truffles need a jam with thicker consistency in order to keep their shape.

Other Easy Berry Recipes to Enjoy

Do you have a lot of berries, frozen or fresh? Try making canned blueberry syrup, canned raspberry blueberry jam, or canned blackberry syrup. If you like to bake with berries, check out the recipes for rhubarb blueberry coffee cake or simple blueberry cobbler. Too hot to cook? Create a delicious berry smoothie or berry gelato with frozen berries. Making delicious food with berries is the best!

Organize with This Lemon-Themed Planner

One of my favorite jam ingredients is the freshly-squeezed lemon juice. If you are a fan of lemons as well, check out this lemony undated monthly planner. Since it’s undated, you can download and print it again and again, year after year. Get lemon-themed inspiration every day when you organize and plan in this eye-catching printable.

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More Food Inspiration

Thinking of making this seedless raspberry jam to serve with breakfast or tea? It’s always nice to have a plan when it comes to meals. If you’re looking for a way to get more organized with your meal planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.

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I hope you enjoy making seedless raspberry jam. May all of your canning endeavors meet with great success!

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Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. To learn more about what this website has to offer, click on over to the Welcome page.

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4 thoughts on “How to Make Seedless Raspberry Jam”

  1. 5 stars
    This is just what I needed! Thank you for sharing this recipe.

    Reply
    • Happy to share, and I’m glad this seedless raspberry jam recipe was what you needed.

      Reply
  2. 5 stars
    I’ve never attempted this type of project in the kitchen, but your post on how to can seedless raspberry jam has inspired me to give it a try. I love jam and would love to try my hand at making it. Thank you for the great instructions and recipe!

    Reply
    • You are most welcome! Watch for some dark chocolate raspberry truffles soon as I make good use of my newly-canned seedless raspberry jam.

      Reply

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