Seedless Raspberry Jam

Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. UPDATE: Jars do not have sterilized anymore for this recipe. They should just be hot.

Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them. Sort, and rinse raspberries. Add to 8 qt. sauce pan. Add water and lemon juice, if using.

Measure sugar and pectin. Add a few tablespoons of sugar to pectin.

Bring raspberries to a boil. Reduce heat and simmer for about 10 minutes.

Mash the berries with a potato masher or blend with an immersion blender.

Pour the pulp and seeds through a fine mesh sieve. Squeeze down with a rubber spatula to remove as much juice as possible.

Add the juice back to the pan and add water and pectin/ sugar mixture. Again bring to full boil (one that can’t be stirred down).

Add the rest of sugar all at once. Bring to a full boil and boil for 1 full minute.

Fill hot jars with hot jam.

Wipe rim of jars with clean, wet paper towel and place lid on. Add band and tighten to fingertip tight.

Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.

Turn off heat and allow to sit in water for 5 minutes.

Let them sit on the counter undisturbed for 12-24 hours. Check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.

Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)

This recipe makes 2 half pint jars jam.