Berrylicious bonanza: how to make seedless raspberry jam in minutes

Indulge in the irresistible allure of homemade seedless raspberry jam, a culinary masterpiece that captures the essence of summer’s sweet bounty. This delectable treat is a perfect complement to toast, scones, or as a topping for ice cream and yogurt. With this step-by-step recipe, you can effortlessly create a jar of pure joy that will tantalize your taste buds and evoke cherished memories.

Ingredients:

• 2 pounds (900 grams) fresh raspberries
• 1 3/4 cups (350 grams) granulated sugar
• 1/4 cup (60 milliliters) lemon juice
• 1 packet (1.75 ounces/50 grams) powdered fruit pectin

Equipment:

• Large saucepan or Dutch oven
• Potato masher or fork
• Fine-mesh sieve
• Sterilized jars and lids
• Funnel
• Ladle

Instructions:

1. Prepare the Raspberries: Rinse and hull the raspberries. Use a potato masher or fork to gently crush the berries until they release their juices.
2. Combine the Ingredients: In a large saucepan or Dutch oven, combine the crushed raspberries, sugar, lemon juice, and fruit pectin. Bring to a rolling boil over high heat, stirring constantly.
3. Reduce Heat and Simmer: Once boiling, reduce heat to medium-low and simmer for 20-25 minutes, or until the jam thickens. Stir occasionally to prevent burning.
4. Test for Thickness: To test the thickness of the jam, drizzle a small amount onto a cold plate. If it wrinkles slightly when you push your finger into it, the jam is ready.
5. Remove Seeds: Strain the jam through a fine-mesh sieve into a clean saucepan. This step will remove any remaining seeds.
6. Boil Again: Bring the strained jam to a full boil over high heat. Remove from heat immediately.
7. Fill the Jars: Using a funnel, fill sterilized jars with the hot jam, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean.
8. Seal the Jars: Place the lids on the jars and tighten the rings firmly.
9. Process the Jars: Place the filled jars in a boiling water bath for 10 minutes to seal.

Tips for Success:

• For a sweeter jam, increase the amount of sugar to 2 cups (400 grams).
• To enhance the flavor, add a dash of vanilla extract or cinnamon to the jam mixture.
• If you don’t have fruit pectin, you can use 3 ounces (85 grams) of Certo liquid pectin instead.
• Store the jam in a cool, dry place for up to 6 months.

The Versatility of Seedless Raspberry Jam

The possibilities are endless when it comes to savoring this delectable treat. Spread it on toast or scones for a delightful breakfast or brunch. Top ice cream or yogurt with a dollop of jam for a sweet and tangy dessert. Use it as a filling for pastries, tarts, or thumbprint cookies. The vibrant color and irresistible flavor of seedless raspberry jam will elevate any culinary creation.

Health Benefits of Raspberries

Not only is seedless raspberry jam a culinary delight, but it also offers an array of health benefits. Raspberries are rich in antioxidants, which protect cells from damage. They are also a good source of fiber, vitamin C, and potassium.

In a nutshell: A Taste of Summer’s Sweetness

With this seedless raspberry jam recipe, you can capture the essence of summer’s bounty and savor its sweetness throughout the year. Whether you enjoy it alone or share it with loved ones, this homemade delicacy will undoubtedly bring joy to your taste buds and create lasting memories.

Frequently Asked Questions

Q: Can I use frozen raspberries instead of fresh raspberries?
A: Yes, you can use frozen raspberries. Thaw them before using and follow the same recipe instructions.
Q: How can I thicken the jam if it’s too thin?
A: Bring the jam back to a boil and simmer for an additional 5-10 minutes, or until it reaches the desired consistency.
Q: How long will the jam last in the refrigerator?
A: Seedless raspberry jam can be stored in the refrigerator for up to 2 weeks.