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Seedless raspberry jam - easy berry jam with no pectin

The best recipe for a simple and delicious berry jam you can use to make blueberry jam, blackberry jam, strawberry jam, raspberry jam, or mixed berries jam: Get ready for an amazing easy blueberry jam recipe, or turn it into a gluten-free strawberry jam...or any jam of your berry choice.
Seedless raspberry jam. Ultra delicious, incredibly easy to make and so versatile. You can substitute the berries with any type of berries you like. Make it a mixed berry freezer jam, a blueberry freezer jam or a tasty raspberry freezer jam…you get the picture. So many amazing flavor combinations and just 3 easy recipes needed. 
Simone - Munchyesta.com
Prep Time 20 minutes
Cook Time 20 minutes
Serving Size 5 jars

Equipment

  • 5 Jam Jars or Mason jars
  • 1 Large Pot
  • 1 Sieve optional, but for straining

Ingredients

  • 3 cups Raspberries
  • ¼ cup Maple Syrup
  • ¼ cup Chia Seeds optional
  • 1-2 tbsp Lemon Juice

Instructions

  • In a large saucepan, add the raspberries and maple syrup over medium heat.
  • Use a potato masher or fork to mash the berries until they are broken down and juicy.
  • Let the mixture simmer for about 5-7 minutes, stirring occasionally.
  • Add the chia seeds and lemon juice and stir well.
    Let the mixture simmer for another 5-7 minutes until it starts to thicken and coats the back of a spoon.
  • Remove from heat and let the jam cool for a few minutes.
  • After cooking the fruit, use a fine mesh strainer to strain out the seeds. You may need to press the fruit mixture through the strainer with a spatula or the back of a spoon to extract as much juice as possible.
    Note: This method works particularly well with soft fruits like raspberries and blackberries.
    Transfer the seedless jam to a clean mason jar.
    Once the jam is completely cooled, seal the jar and store it in the fridge for up to two weeks.

Notes

Store in an airtight container like a mason jar in the refrigerator for up to four weeks