I love jam. Strawberry jam to be exact. It’s the perfect combination of sweet and tart, and the texture is always just right for me. I love that it’s absolutely, without a doubt the most perfect topping for a peanut butter sandwich (sorry guys, can’t convince me otherwise!), and I love that it makes eating a bowl of oats bearable.
Basically it’s a superfood. Again, you can’t convince me otherwise.
So if I love strawberry jam so much, why is this post about raspberry jam??? Because to me they taste fairly similar, and I love them both equally. I’d like to invite you into the inner workings of my mind, but quite frankly I’m just not so sure about it sometimes. We’re all about honesty here on Heather’s Dish!
You see, I guess it’s safe to say that I like berry jam in general, with strawberry being at the tip-top of that list, and raspberry being a close second. But here’s where it gets complicated: the strawberry MUST have hunks of berry, and the raspberry MUST be seedless. If those two things are off then it throws my entire thought process.
Again, I’m complicated. I can see Nate just nodding his head right now.
When it comes to homemade jams, I’m a very simplistic cook. I don’t like recipes that call for gelatin or xantham gum to thicken the mixture. I want the fruit pulp and the sugar to take care of that…and if it means a little extra stirring? So be it. That being said, my jams require 3 ingredients, and I like that. It makes me feel rustic. And healthy.
This particular jam is definitely one of the best seedless raspberry jams I’ve ever had, and the fact that I can make it at home using ingredients I normally have on hand is even better! Although I have to say I can’t wait til summer when fresh berries are abundant and a day in the kitchen stirring a pot of boiling jam isn’t my only workout.
Well, maybe for the upper body.
Mmmmmmmm…toast, butter, and jam. The combination is enough to make grown men swoon. Well, I can’t prove that per se, but I think it’s at least nice to think about!
SEEDLESS RASPBERRY JAM
- 2 pints raspberries (mine were the frozen kind I use for smoothies, but fresh are great to)
- 1/4 cup sugar
- 2 Tbsp lime juice
Combine all ingredients in a heavy-bottom saucepan. Bring to a simmer over medium-high heat. Reduce temperature and simmer for 45-50 minutes, or until the amount of liquid has reduced significantly. During this time you’ll want to stir frequently and mash the raspberries with the back of a spoon or spatula to release the juice. When the liquid has reduced about an inch or so, remove from the heat. Place a colander over a bowl. Empty the raspberry mixture into the colander. Again with the back of a spoon or spatula, push the juice and pulp through the colander, making sure to scrape the pulp off of the bottom. Discard the leftover seeds in the colander. Store the jam in an airtight container and let cool completely before using.
There you have it: my thought processes, my jam preferences, and a jam recipe to top it all off. Now it’s your turn: what’s YOUR favorite PB&J jam?
Friends love to rib me about the fact that now being retired, I’m turning into a regular “Sussie Homemaker!” But they don’t seem to complain when I provide them with jars of canned goods (peaches, pears, 5 different types of pickles…etc.) at Christmas! I come from a long family line of Moms, Aunts, Grandmas who canned. Everything they made was awesome. I’m glad to report that, beside they joking around from friends, I seem to be able to turn out some pretty good products too! And please forgive me for probably not being “politically correct” with my “Sussie Homemaker” comment.
My question is this…I’ve found your seedless Raspberry Jam recipe, but I’m still in need of one for Strawberries. Help…Help…Help!! Of course, in the kitchen sits 4 full flats of strawberries that I’m starting to process today (I always get a little eager with our local berries come in… Sort of a cart-before-the-horse problem.)
Anyway…. If you have a recipe or can point me to a good one, it would be so awesome. Also, I only can with Splenda – healthier and taste is way better confirmed by everyone who’s had my product.
Thank you in advance,
Gary Salonka
Kent, WA
253.691.5615
Hey Gary! I’m so glad you like the raspberry recipe! I honestly adore this recipe from Ina Garten – https://www.foodnetwork.com/recipes/ina-garten/easy-strawberry-jam-recipe.html – it’s delicious and super simple!
Hi I see you love strawberry jam aswell could this recipe be used using strawberries instead of raspberries? I have an abundance of strawberries abd like this recipe 🙂
Hey Nicole! I imagine you could use strawberries!
Have you ever tried processing your jam using standard canning procedures? I want to make lots of this jam and I’m just wondering what’s the best way to do it, preserve by boiling the jars or freezing them?
Hi Jocelyn! To be honest I haven’t made large batches and canned them. I would think that traditional canning would work great though!
Mine used to be Strawberry jam, but then I discoverd Red Plum…yummy!
YUMMMMM!!! I make strawberry Jam with my grandmother every summer-I’d looooove to do raspberry-so good!
That looks super delish and it is enough to make me swoon!
My favorite is strawberry. Mmmmm….. Thanks for sharing the recipe. Suzanne
We love homemade jam over here – thanks for sharing such a delish recipe with us 🙂
Oh how I love jam! Especially when served with its best friend, PB. I love all kinds, strawberry, raspberry, grape, and even fig!
seedless?! i love the seeds. my FAVORITE jam is my mom’s homemade raspberry jam. there is honestly nothing better. i have been ruined for life when it comes to other jams. and you can’t convince me otherwise. 😉
mmmmmm 🙂
yum! I’ve never made my own jam. I love strawberry and raspberry, too, but one of my favorites is RED PLUM. Mmmmm.
Definitely strawberry jam with guava running a close second!!
I’ve never tried homemade jam before. This looks great, though!
Mmmmm…I love jam!!! I love that episode of Friends where Joey eats all of the jam with just a spoon– because I totally do that. Yikes.
Not trying to attack your affection for strawberry jam on peanut butter sandwiches, but – have you ever tried cheese on peanut butter?
(Frozen raspberries and oatmeal with yogurt – my all-time favorite breakfast. Just saying.)
That looks great. I’m a strawberry jam kind of girl, but raspberry and black raspberry are close seconds.
What!? I really did think that jam needed gelatin or xantham gum to thicken — I LOVE that yours don’t. Three ingredients = yes please. And that lime must make this so bright and delicious.
Mmmm this sounds so good. I am definitely a strawberry girl, but this could rival that any day!
yum!