Raspberry Jam Recipe Seedless For Smooth Texture

Hey y’all! If you’re looking for a simple and delicious way to make seedless raspberry jam without using pectin, then you’ve come to the right place. This recipe is easy to follow and perfect for those summer days when you want a little something sweet to spread on your toast or biscuits. Let’s dive right in!

Check out this beautiful jam!

Take a look at this lovely jar of raspberry jam. Just looking at it makes me want to dig in!

Ingredients

Here’s what you’re going to need for this delightful treat:

4 cups of fresh raspberries
2 cups of granulated sugar
2 tablespoons of lemon juice
A pinch of salt

Instructions

Now that you’ve gathered all your ingredients, let’s get this jam-making party started!

First things first, wash your raspberries gently under cold water. Let them drain in a colander.
In a large pot, add the raspberries, sugar, lemon juice, and a pinch of salt. Stir it all together to mix those delicious flavors.
Turn the stove on to medium heat and bring the mixture to a gentle boil. You’ll want to stir it occasionally to make sure nothing sticks to the bottom of the pot.
Once the mixture reaches a rolling boil, reduce the heat and let it simmer for about 20-25 minutes. Keep stirring every few minutes. You’ll notice it thickening up. If you want it to be extra smooth, you can use a potato masher to mash the raspberries a bit more.
When the jam has reached your desired consistency, remove it from the heat and let it cool for a bit.
Next, pour your warm jam into sterilized jars, seal them up tight, and let them cool completely at room temperature.
Once cool, you can store your homemade seedless raspberry jam in the fridge, where it’ll keep for a few weeks — if it lasts that long!

And there you have it, folks! A simple and tasty recipe for seedless raspberry jam that’s perfect for slathering on just about anything. Enjoy your sweet creation!