Making Seedless Raspberry Jam In Winter

Photo Credit: See Footnote

Raspberry jam is my absolute favourite, but I don't like the way those little seeds get between the teeth, so I've been straining them out.

During the raspberry season, I use the wild raspberries that grow in my back yard, but in winter, I use frozen raspberries, and this is the recipe that I use.

This jam is as pure as it gets.* I never use pectin – it's expensive and superfluous and jams made with it do not have the same rich fruit taste and texture.

EQUIPMENT REQUIRED

• A stainless steel pot or saucepan
• A kitchen scale (This recipe shows the weights, both in ounces and in grams -- next time I make it I will measure the raspberries by volume and I will come back and fill in the square.)
• A candy thermometer (See other technique, below.)
• A potato or bean masher
• A fine strainer and a glass or stainless steel bowl over which it sits well (and safely, jam is hot!)
• A jam funnel (optional)
• A small jar

INGREDIENTS	Quantity Metric Weight	Quantity US Weight	Quantity Volume
Frozen raspberries	285 grams	10 ounces	?
White sugar	240 grams	8.5 ounces	1 cup (rounded)

PREPARATION

1. Mash the raspberries if they're thawed; if not, combine them directly with the sugar
2. Set aside, stirring from time to time, until all the sugar is dissolved
3. Transfer to stainless steel pot
4. Place over medium heat and continue to mash the raspberries until there are no whole ones left
5. Insert the candy thermometer
6. Boil, stirring from time to time at the beginning, then let the mixture simmer until the thermometer reaches 104 degrees C or 220 F (this is called the Jelly stage and if you don't have a thermometer [highly recommended if you're going to be making your own jams and jellies], follow my friend Goldie's technique: she would keep a small saucer in the freezer, take it out and pour a spoonful of jam on it, then run her finger through the jam. If it wrinkled, the jam was ready.)
7. Remove from heat, stir well and pour carefully into the strainer, using a silicone spatula to get every bit. This must be done while the jam is still hot, so do be careful.
8. Now comes the fun! Stir the jam around with a spoon; press on the seeds and keep scraping the bottom of the strainer until nothing will come through any more. (But don't throw those seeds away yet!**)
9. Transfer quickly to a jar, using a jam funnel if you have one
10. Cool, put the lid on and refrigerate

YIELD:  1 cup (250 ml)  -- just enough to fill one of those cute Mason-type jelly jars.

NOTE: I prefer to make a small quantity like this, rather than having to worry about sterilizing the jar etc. I buy the frozen raspberries in a big bag, and just take out what I need as I need it. But of course you can double the recipe.

* I found the following ingredients listed on a jar of premium "Pure Seedless Raspberry Jam" at the supermarket:

• Raspberries
• Sugar
• Glucose
• Pectin
• Citric Acid

** There's still a lot of raspberry pulp (and sugar) attached to the seeds, and it makes great tea, either by itself or with some tea leaves. If you have a teapot that comes with a strainer basket, that's best; otherwise, use a tea strainer over your cup.  Try it!

---

 Image: zole4 / FreeDigitalPhotos.net