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Best Seedless Raspberry Vanilla Bean Jam Recipe Easy Homemade Jelly for Beginners

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A smooth, fragrant seedless raspberry vanilla bean jam that’s easy to make and perfect for beginners. This jam features a silky texture and subtle vanilla warmth, ideal for spreading, gifting, or snacking.

Ingredients

Scale
  • 4 cups fresh raspberries (about 600 grams)
  • 3 cups granulated sugar (about 600 grams)
  • 1 whole vanilla bean, split lengthwise
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 tablespoon pectin (optional, for firmer set)

Instructions

  1. Split the vanilla bean lengthwise with a sharp knife. Scrape out the tiny seeds using the back of the knife and set both seeds and pod aside.
  2. In a large heavy-bottomed pot, combine the fresh raspberries, scraped vanilla seeds, vanilla pod, and lemon juice. Stir gently to mix.
  3. Place the pot over medium heat and warm the mixture until the berries start releasing juices, about 5–7 minutes. Stir occasionally to prevent sticking.
  4. Gradually stir in the granulated sugar, ensuring it dissolves completely. Keep the heat medium-low to avoid burning the sugar.
  5. Bring the mixture to a gentle boil, stirring frequently. Continue cooking for 15–20 minutes until the berries break down fully and the jam thickens slightly. If using pectin, stir it in now according to package instructions.
  6. Once the jam has thickened, fish out the vanilla pod and discard.
  7. Working in batches, pour the jam through a fine mesh strainer or food mill set over a bowl. Use a spatula or spoon to press the mixture, leaving seeds behind. This process takes about 10–15 minutes.
  8. Return the strained jam to the pot and simmer gently for another 5 minutes to thicken further.
  9. To check if the jam is ready, place a small spoonful on a chilled plate and let it cool for a minute. Run your finger through it — if it wrinkles and holds its shape, it’s done. If not, simmer a bit longer and test again.
  10. Pour the hot jam into sterilized jars, leaving about ¼ inch (0.6 cm) headspace. Seal with lids while hot to create a vacuum seal as it cools.
  11. Let jars cool completely at room temperature. Store in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.

Notes

Add sugar gradually and stir gently to avoid crystallization. Use fresh, ripe raspberries for best flavor and gel. Strain carefully to avoid gritty texture. Remove vanilla pod before jarring to prevent bitterness. Sterilize jars properly and allow jam to cool completely before refrigeration. For a firmer set, add pectin as directed. Vanilla extract can substitute vanilla bean if needed. Frozen raspberries can be used if thawed and drained. Sugar can be reduced by one-third with low-sugar pectin. Jam can be stored refrigerated for 3 weeks or canned for up to 1 year.

Nutrition

Keywords: seedless raspberry jam, vanilla bean jam, homemade jam, easy raspberry jelly, seedless jelly, beginner jam recipe, raspberry vanilla jam

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