This Seedless Raspberry Jam Recipe is super easy to make and will become a staple in your home! It goes great topped on just about anything from toast to cupcakes! Unlike store bought raspberry sauce, this recipe is naturally refined sugar free and does not contain any additives. Plus this recipe only requires 5 minutes of on hands time which makes it a no brainer when you have leftover raspberries in your fridge!
My husband is a big fan of all things fruity! This raspberry preserve recipe has become a staple in our home. This classic summer jam can literally be added to anything, even ice cream! If you like fruity flavors like he does, check out the other fruity recipes I have on my blog like Vegan Peach Cobbler, Gluten-Free Blackberry Muffins, Chocolate Covered Oranges, Dairy Free Gluten Free Pound Cake, and Gluten Free Raspberry Lemon Muffins.
Jump to:
Why I Love This Recipe
- This seedless raspberry puree recipe pairs well with just about anything!
- Unlike smucker’s seedless red raspberry jam, this recipe does not have any processed sugar in it or cane sugar like other store bought brands.
- This recipe is made with honey making it better for you! It also does not have any citric acid or corn syrup in it.
- My recipe is naturally dairy free, gluten free, soy free and refined sugar free.
- You can use this recipe as a base for any other kind of fruit based jam or even fruity salad dressings!
- I prefer seedless jam like this recipe, because it is much more smoother!
- This recipe can be made in both small batches and large batches too!
Recipe Ingredients
- Red raspberries-I prefer fresh in this recipe, make sure they are washed prior to using them.
- Honey-This is my go to sweetener in this recipe! I prefer honey over sugar because it has a much lighter taste. Raspberries are naturally sweet so you do not need much sweetener in this recipe due to the sugar content in the fruit alone. In my opinion, most jam recipes are over sweetened! You do not need much to get the sweet flavor.
- Lemon juice-Raspberries have low fruit pectin so I add a little bit of lemon juice to help with the taste and firm things up.
See the recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Raspberries-You can also use black raspberries or other berries to make this recipe! This also makes for a great seedless black raspberry jam. While you can buy seedless raspberries, I prefer buying regular ones and using a fine mesh sieve to get the seeds out.
- Honey-While honey is my go to, you can also use maple syrup if you want to make this recipe vegan. Regular white sugar is an acceptable alternative too.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Recipe Instructions
Step #1: Place all ingredients in a saucepan and low heat while breaking up the raspberries and stirring occasionally as the raspberries dissolve.
Step #2: Once the jam consistency forms, add the jam to the strainer over a bowl.
Step #3: Strain out the seeds from the jam. Then set the jam aside into a small jar to store. Do not put the lid on the jar until the jam is completely cool.
Recipe Tips and Tricks
- Tip #1: Allow the jam to completely cool at room temperature prior to using or storing.
- Tip #2: Add this to your next fruit smoothie to really enhance your smoothie’s flavor!
Recipe FAQs
This recipe can last in the fridge for up to 3 months. If you freeze it, it can last up to a year. It does not last as long as traditional jam recipes due to no white sugar being in it. I like to store it in half pint jars with mason jar lids.
This smooth jam goes well with just about anything from salads to just about any breakfast spread! You can Even pair it on top of my French Toast Casserole.
Other Baking Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below.
Seedless Raspberry Jam
Equipment
- Saucepan
- whisk
Instructions
- Place all ingredients in a saucepan on medium-high heat for 10-15 minutes with a lid on. Whisk every 5 minutes. Let the sauce cool in the pan, then pour in a mason jar to store in the fridge.
Nancy says
Can you use other fruits too like blueberry or strawberry?
Yes!
Patti says
What can you do if it doesn’t set up? I put the jam in mason jars but it stayed runny.
Allianna Moximchalk says
Hi patti, did you allow it to cool?
Lori says
This jam is delish! I love making a jar and keeping it in the fridge to top my yogurt or oatmeal.
Allianna Moximchalk says
Oooh would be so good in oatmeal! Thanks for reviewing!
LaDonna says
I want to try the cranberry meatballs. Looks yummy
allianna says
You should try them! They are our favorite snack!