Seedless Raspberry Jam
Make homemade seedless raspberry jam in just 15 minutes with three simple ingredients. A smooth, delicious spread perfect for toast, desserts, and more!
Ingredients
- 400 Grams Frozen Raspberries
- 240 Grams Sugar
- ½ Lemon
Instructions
- In a medium sized pot, add in the sugar, raspberries and the juice of 1/2 a lemon.400 Grams Frozen Raspberries, 240 Grams Sugar, 1/2 Lemon
- On low/medium heat, stir the jam every couple of minutes. This will break up the frozen raspberries and combine everything together.
- Cook down the jam until it can coat the back of the spoon, using your finger you run it across the back of the spoon and it stays jam like. If it doesn’t, cook it for a little bit longer
- Once the jam is cooked, stain it through a fine sieve. This will remove all the seeds out of the jam. It will take some effort pushing the raspberries through without the seeds but it will be worth it.
- Store the jam in the fridge until cool, and then use as you need.