Seedless Raspberry Jam

Seedless Raspberry Jam

A seedless raspberry jam that is friendly for grandmothers and nobility alike. Low-FODMAP in small quantities. Created for Prinsesstarta!

By, variation of Gretchen Sweet from

My Grandma Sylvia loves raspberries but not their seeds. Many other notable ladies find seeded jams to be offensive, especially when dining amongst fine society.

Never one to shun a reason to adopt good etiquette, I decided to make every effort to serve seedless raspberry jam at the City-Ranch. Finding a seedless raspberry jam on the shelves of the grocery or farmers market is almost as hard as when one bites down on said seeds! Turning to Martha Stewart, I found a great recipe, and I took the liberty of editing it to remove the seeds. Viola! A seedless jam that is friendly for grandmothers and nobility alike.


  • 1 lb fresh raspberries
  • 1 and ½ heaping cups raw granulated sugar
  • ½ lemon


  1. In medium saucepan, add unwashed berries and sugar.
  2. Using a small, mesh strainer, juice lemon over saucepan; discard lemon rind and seeds.
  3. Take small tea saucer and place into freezer.
  4. Over stove at medium-high heat, add saucepan. Allow raspberries, sugar, and lemon to boil, stirring constantly, until thermometer reads 221 degrees. This process will take anywhere from 5 - 15 minutes.
  5. Once jam has reached 221 degrees, not 220 but 221, folks, then remove saucepan from heat; turn off burner.
  6. Remove tea saucer from freezer; place a dollop of jam on the back of the saucer. Return saucer to freezer, upside down, and allow to chill for 2 minutes.
  7. Remove chilled saucer from freezer. Using small spoon, scrape chilled jam. If it looks gelatinous, then you have done the job well! If not, then place saucepan back on heat and try again.
  8. Now to create seedless jam, using a very fine mesh strainer, scoop jam into strainer and press with wooden spoon, keeping stainer over a large glass bowl to catch seedless jam. Using a clean spatula, scrape the outer bottom of strainer to get all of the seedless jam into the bowl. Discard seeded material. Through several trials and sore wrists, I learned that this seedless step really works best when the jam is hotter than the 4th of July! I would suggest that you strain before the freezer step above is completed (if the freezer step results in jam that is not set right, then simply scoop the seedless jam back into the pot and heat again).
  9. Transfer seedless jam into glass storage container with lid, and place into refrigerator.


  • Often, there are several molded raspberries in a bunch. Be sure to buy extra fresh berries just in case you end up with more bad fruit than anticipated.
  • Store jam in glass storage container with lid in refrigerator for three weeks.
  • If you do not own a FINE mesh strainer, then you will need to use a standard mesh strainer and strain the jam twice to ensure that no seeds remain. And then, for your next birthday (or un-birthday), ask for a fine mesh strainer.
  • While we're on the subject of kitchen tool-wish lists: get yourself a Thermoworks Thermapen. It's replaced my classic meat thermometer and traditional candy thermometer.
  • Use in any sweet baked confection that calls for jam. Lovely in Princesstarta.
  • Migraine Warning: Raspberries.