Seedless Raspberry Jam

Seedless Raspberry Jam

Seedless Raspberry Jam. Now this is something I love to have in my fridge. It is just soooooooooooooooo handy to have around.  You can use it as a topping on pancakes, mini cheesecakes, in the centre of cupcakes in fact I pull this out at any opportunity.



And whilst I have always loved Raspberry Jam nothing beats homemade. Plus it really is worth taking the time to sieve out those seeds.



They are essential in the cooking – it’s where the pectin comes from to thicken it into jam but after that……………………………………… I personally prefer without.



So for all of you looking for a topping for that decadent cheesecake, a middle for your sponge cake or a simple jar of Seedless Raspberry Jam here goes…………………………



Prep Time: 25 mins                                                                                 

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Makes 2 Cups                                   



4 Cups Frozen Raspberries

1 Cup Agave Nectar or Honey

1 tbsp. Water



1) Heat the raspberries, agave nectar and water together on a medium heat for about 15 mins – stir occasionally. The mix will being to thicken – the bubbles will be lower and denser.


(Keep an eye on the mix so it doesn’t boil over.)


2) Remove from the heat and remove the seeds by pressing through a sieve.


3) Pour into a jar and leave to cool for about an hour.


4) Place in the fridge and chill overnight. 






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