Seedless raspberry and whitecurrant jam
This step-by-step recipe for seedless raspberry and whitecurrant jam is simple, delicious, and requires just four ingredients—no special sugar or pectin needed. It’s a great way to turn fresh or frozen berries into a smooth, seed-free jam.
Servings 4 350g (12oz) Jars
Calories 844kcal
Equipment
- Preserving pan or very large saucepan about 6.5 litres
- wooden spoon
- Fine mesh sieve or food mill
- Jam funnel (optional) and/or jug
- 4 x 350g Sterilized jars
Ingredients
- 500 g (1lb 2oz) Raspberries fresh or frozen
- 400 g (14oz) White currants fresh or frozen
- 750 g (1lb 10oz) Granulated sugar
- 1 lemon juice only
- 300 ml (½ pt) water
Instructions
- Place all the ingredients in a preserving pan or very large saucepan and heat gently stirring until the sugar dissolves. Bring to a gentle boil then reduce the heat and simmer gently for 2 to 3 minutes until the soft is very soft.
- Strain through a fine sieve or a food mill to remove the seeds, extracting as much fruit pulp as you can.
- Return to the rinsed out pan, discarding the seeds and bring to a rolling boil. Boil for 5 minutes, gently stirring every now and then until the mixture reaches 105 °C (221°F)
- Test for a set (see notes and body of post for more details).
- Pour into sterlised jars, seal and allow cool. Label and store in a cool dark place.
Notes
Take care when stirring jam when it is boiling as the mixture will be extremely hot and it can cause large bubbles to rise to the top and splatter .
To test for set perform a wrinkle test details in post
See post on how to sterilise jars