Posts Tagged ‘canning seedless raspberry jam’

After making a big batch of raspberry items over the weekend I wanted to make a batch of seedless jam.  Usually I leave the seeds in to save time but one batch of seedless will be fun to have for special occasions.  When I went to pick raspberries I stopped by to pick up my Grandma who wanted to go along.  It’s too bad I didn’t take a picture because it’s great fun to see my Grandma (who will be 90 this year) picking raspberries even though her eyesight is very bad.  She can see the red and just feels them to see if they are ready.  She’s still going strong and picked a whole row & a half!  She likes to freeze her raspberries with a little sugar and puts them over cheesecake flavored pudding in the winter 🙂

It gets most of the seeds out.

{Recipe} Seedless Raspberry Jam
(Yield: 6 jelly jars)
3 lbs raspberries
2 lbs organic sugar

Run the raspberries through a chinois to remove the seeds or mash and push thorough a fine mesh strainer.  The chinois gets most of the seeds out but I also ran the puree through a strainer to get it even more velvety smooth.  Place the puree in a big pot, add the sugar, and stir to dissolve (you can put this mixture in the fridge if you run out of time).  Bring to a rapid boil over medium high heat, stirring continuously.  The mixture will foam up high so make sure your pot has high sides.  Turn down the heat and boil for 10 minutes.

Test the set of the jam by placing a spoonful on a frozen saucer, put back into the freezer for 4 minutes and then remove and tip the saucer.  It should slowly slide down the saucer in a glob when it’s set.  If it runs quickly keep cooking the jam and test again.

When done to your liking, ladle into sterile, hot canning jars.  Put on lids & rings and process in a hot water bath for 15 minutes (for 5k’ elevation).  Let cool and check seals.

It turned out beautiful!


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