Homemade Seedless Raspberry Jam Recipe for Canning
This is the base seedless raspberry jam recipe every other raspberry jam on our site builds from, the ultimate culinary bucket-list preserve. If you’ve ever avoided raspberry jam because of the seeds, this smooth, glossy, completely seedless homemade version is a revelation. Crafted using an artisanal small-batch technique, it draws out the fruit's natural calcium to skip the chalky boxed additives entirely. Whether you choose the low-sugar path with Pomona's Pectin or go old-school full-sugar, this silky jam is a must-make at least once. Perfect for elegant gifting, cheese boards, or customized with your favorite spices and spirits! Includes easy water bath and atmospheric steam canning steps.
Servings: 5 half-pint (~250 ml) jars
Cost: $4 - $5
Equipment
- Fine-mesh strainer
- large pot with a heavy bottom
Ingredients
Low-Sugar (Pomona's) Version - Our Preferred Method:
- 6 lb fresh raspberries, or frozen, thawed and well drained (2.7 kg )
- 1.8 lbs granulated sugar (4 cups /800 g) - the exact amount depends on how much strained pulp you have; measure after straining.
- 1½ tsp Pomona's Universal Pectin
- 1 tbsp bottled or fresh lemon juice up to 2 tbs - optional, for flavor only
Full-sugar Classic Jam Version:
- 6 lb fresh raspberries, or frozen, thawed and well drained (2.7 kg)
- 1.2 kg granulated sugar (6 cups / 2.6 lb) - the exact amount depends on how much strained pulp you have; measure after straining
- 2 tbsp bottled juice or 1/4 cup fresh lemon juice
Instructions
Macerate the Raspberries
- Place the raspberries in a wide, heavy-bottomed pot.
- Mix with 200 g. (0.44lb) of the sugar. That’s 1 cup for those who prefer measuring in cups
- Cover and refrigerate for at least 3 hours, or preferably overnight, until plenty of juice has collected in the bottom of the pot.
Cook and Remove the Seeds
- Bring the macerated raspberries to a boil over medium-high heat.
- Cook for 5 minutes, stirring occasionally.
- Remove from the heat and allow the mixture to cool completely.
- Working in small batches, press the raspberries through a fine-mesh sieve using the back of a spoon or a flexible spatula.
- Continue until only dry seeds remain.
- Return the strained pulp and juice to the pot.
- Measure the strained raspberry pulp.
Finish the Jam: Low-Sugar (Pomona's) Version
- Measure out ½ cup (100 g) of granulated sugar for every 1 cup of strained pulp.
- Warm the strained raspberry pulp over medium heat.
- Slowly whisk the sugar-pectin mixture into the warm fruit, stirring constantly to prevent lumps.
- Bring the jam to a full rolling boil.
- Cook for 15–20 minutes, stirring often.
- Begin testing for doneness after 15 minutes using the cold plate test.
- Continue cooking and testing every couple of minutes until the jam reaches your preferred consistency.
- Skim off any foam, if necessary.
Finish the Jam: Full-sugar Classic version
- Measure out ¾ cup (150 g) of granulated sugar for every 1 cup of strained pulp.
- For most batches made with 6 pounds of raspberries, you'll use about 6 cups (1.2 kg) of sugar.
- Return the pulp and sugar to the pot.
- Add lemon juice.
- Bring to a full rolling boil over medium-high heat, stirring frequently.
- Continue cooking until the jam reaches the gel stage (220°F /104°C on a candy thermometer) or passes the cold plate test.
- Skim off any foam, if necessary.
Fill the Jars
- Ladle the hot jam into prepared jars, leaving ¼-inch (6 mm) headspace.
- Remove any air bubbles.
- Wipe the jar rims clean.
- Apply the lids and tighten the bands until fingertip-tight.
- Process according to the canning method described below.