Seedless Raspberry Jam

5 from 1 vote

This seedless raspberry jam is made with just raspberries, sugar, and a splash of lemon juice for balance. The seeds are strained out after a quick cook, leaving a smooth, ruby-red preserve that sets beautifully without added pectin.

Prep Time20

Cook Time10

Canning Time10

Total Time40

Course: Jam

Cuisine: American

Keyword: no pectin, raspberry canning recipes

Servings: servings, Makes about 4 (8 oz) Jars

Ingredients

8 cups raspberries fresh or frozen
3 cups sugar
2 tbsp lemon juice optional

Instructions

Prepare jars and canner: Wash and sterilize 4 to 5 half-pint jars. Place lids in warm water (not boiling) and keep your canner setup hot.
Cook the berries: Add raspberries and water to a deep jam pot. Simmer gently over medium heat for about 5 minutes, mashing with a potato masher to help them break down.
Strain the seeds: Remove the pot from heat and pass the fruit through a food mill, chinois, or fine mesh sieve to remove the seeds.
Add sugar and lemon juice: Return the pulp to a clean jam pot. Stir in sugar and optional lemon juice. Mix well to dissolve.
Boil to gel stage: Bring the mixture to a boil over high heat. Cook, stirring constantly, for about 8 to 10 minutes until the jam thickens and reaches 220°F (adjust for altitude).
Jar the jam: Remove from heat and ladle hot jam into prepared jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and tighten bands fingertip tight.
Process: Water bath caner for 10 minutes, or 15 minutes if above 6,000 feet in elevation.
Cool and store: Let jars rest 12–24 hours before checking seals. Store sealed jars in a cool, dark place for up to 18 months.

Notes

Raspberry Measurements: Start with about 4 cups (or 2 pounds) of whole raspberries. After mashing and briefly cooking with 1 cup water, you’ll have approximately 4 cups of mashed fruit. Once strained, expect around 3 ½ to 4 cups of smooth seedless pulp and 1 cup seeds to discard.

Sugar Ratio: This recipe uses a 3:2 fruit-to-sugar ratio by volume. If you end up with slightly more or less pulp, adjust the sugar to match. (Example: 5 cups pulp = ~3⅓ cups sugar.) Lower sugar versions are possible but may need added low-sugar pectin to set well.

Lemon Juice (Recommended): While raspberries are naturally acidic, adding 1 to 2 tablespoons of fresh lemon juice helps balance their flavor and improve the set. It’s especially helpful if your raspberries are very ripe fruit.

Foam Control: Raspberry jam can foam vigorously while cooking. Stirring frequently helps, or you can add up to ¼ teaspoon butter to reduce foaming—this is safe for canning. You can also skim off any remaining foam before jarring.

Yield: Expect about 4 half-pint jars, depending on your final thickness and the moisture content of the berries. A shorter cook yields more volume and a softer set, while a longer boil yields a firmer, thicker jam with slightly less volume.

Freezer Option: If you prefer not to can, pour the cooled jam into freezer-safe straight-sided jars or containers, leaving 1 inch headspace. Freeze for up to 1 year. Thaw in the fridge before using.

Gel Stage Testing Methods

Plate Test: Freeze a spoon and plate. Spoon a bit of hot jam onto the plate, wait 30 seconds, then drag your finger through. If it wrinkles and leaves a trail, it's ready.
Thermometer Test: Jam sets at 220°F at sea level. Subtract 2°F for every 1,000 feet of elevation.
Sheeting Test: Dip a spoon in the jam and turn it sideways. If the jam drips slowly or in a sheet rather than droplets, it’s likely done.

Altitude Adjustments

If canning, both pints and half pints are canned in a waterbath canner for 10 minutes. If you’re above 6,000 feet in elevation, be sure to increase the canning time to 15 minutes. Don’t can in jars larger than pints.

Nutrition