Sweet and Tangy Seedless Raspberry Jam


Have you always shied away from making jams at home? One of the reasons being that it's a process full of hassles (that's what I thought), preparing all those equipments for canning, inserting the jars full of jam into the boiling water to sterilize, and more...Isn't it? Well, you don't need to go through all of this. Really!!

If jams couldn't have been made without all this fuss and labor, I would have never made them. One more thing, I never use pectin for my jam recipes and they still set beautifully.

As I've mentioned in my earlier Strawberry Jam post, you only need to go through the canning process if you are planning to store your jam at room temperature. I always store it in the refrigerator which gives it more shelf life and gives me a relaxed, stress free environment to make my jams (no canning required after all :D ).

About pectin: I never felt the need to add it to my recipes. Most of the fruits already have enough pectin in them and when lemon juice is added to a jam recipe, it eliminates the need of adding pectin altogether; since it's got plenty of pectin in it. Moreover, it balances the sweetness of fruits beautifully.

Okay, now I've got nothing against seeds, alright? But the thing is, raspberry seeds are a little annoying to chew. More than tasting the fruit, I keep biting into the seeds. Therefore, I really really prefer the seedless version. There's one more advantage of the seedless version, it burns off a lot of calories. How? Well, you use all your arm muscles to take out all the fruit pulp and leave the seeds behind. It is a little tiring but you'll know it's worth all the effort once you taste it.

I'm going to post a lot of recipes that use raspberry jam. So ensure that you pile up on this delicious sweet and tangy raspberry jam ;-) By the way, just for your knowledge, I made two pounds of it :D.

Recipe Source: Bakingyummies

Makes more than a pound of Raspberry Jam (depending on the amount of sugar added)

700 grams / 25 ounces fresh or frozen(unthawed) raspberries.
700 grams / 25 ounces granulated sugar (you might need more or less depending on sweetness of the raspberries. My raspberries were on the sour side and I therefore had to use an equal amount).

If using frozen raspberries, tip them in a wide heavy bottom pan and leave aside till the raspberries are completely thawed and are at room temperature. Keep a small platter or a plate in the freezer.

If using fresh raspberries, start from the next step.

Tip in the raspberries  in a wide heavy bottom pan, place the pan on a high flame and stirring continuously, cook till the fruit softens (if using fresh) or till it's hot to the touch (if using frozen).

Using a strainer set over a large bowl, add a big dollop of the raspberries and press them as much as you can to remove the pulp. Keep scraping the bottom of the strainer with a spatula or a butter knife at regular intervals. Discard the seeds.

Repeat this process until you have used up all the raspberries. Add the sugar to the pulp and mix. Leave aside a couple of minutes for the sugar to dissolve. Now check the sweetness. If desired, add more sugar, mix again and let the sugar dissolve. Ensure that you only add as much sugar to the pulp so that the sweetness is almost but not exactly what you need (considering that the mixture will cook and the sweetness will increase).

Once you're satisfied with the amount of sugar added,  place the pan on a high flame and stirring continuously, cook till the mixture thickens a little, about 5 to 6 minutes. Take the pan off the flame.

Remove the platter from the freezer and drop just a little jam on it. Tip the platter back in the freezer for just 2 minutes.

Remove the platter again and push the drop of jam gently with your index finger. If wrinkles are formed on the surface of the jam, it's cooked and has reached the setting stage. If not, then place the platter in the freezer again and cook the mixture for a minute or two more. Check again for the setting point on the platter.

Once the jam is ready, turn off the flame and after about 10 minutes, pour the jam in a sterilized air tight glass container till it's almost full. Screw tight the lid and once the jam is still a little warm, keep it in the fridge.

Storage Suggestions: The jam can be stored in the refrigerator for at least 3 months.

Enjoy your home made, preservative free Sweet and Tangy Raspberry Jam.

Happy Jamming without canning!!

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