Seedless Raspberry-Honey-Vanilla Jam

cropped raspberry jam on breadSeedless Raspberry-Honey-Vanilla Jam is a low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.

She says: “This jam is smooth in the way that a jelly is, but it has much more body since it’s made from the pulp of the fruit, not just the juice (as is the case with most jellies). For the sweetest, richest-tasting jam, be sure to use berries that are fully ripe.”

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Seedless Raspberry-Honey-Vanilla Jam Ingredients

3 level quarts of raspberries
1 vanilla bean
2 teaspoons calcium water
1 cup honey
2 teaspoons Pomona’s Pectin powder

Seedless Raspberry-Honey-Vanilla Jam Directions

1. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

2. Pick through raspberries, discarding any stems. If raspberries look clean, rinsing them is optional.

3. Place berries in a large bowl and mash them thoroughly (a potato masher works well for this).

Mashing with little sieve4. Place a mesh strainer over a large bowl, and transfer mashed berries into the mesh strainer. Press the mashed berries through the strainer (the back of a wooden spoon, as well as clean fingers, works well for this), so that the raspberry pulp goes through the strainer into the bowl below, while the seeds remain in the strainer.

5. Measure out 4 cups of the raspberry pulp (you may have some left over; if so, you can use it for something else.) Pour the measured pulp into a large sauce pan.

6. Slice vanilla bean pod in half lengthwise, then scrape out the seeds (a paring knife works well for this). Add the vanilla seeds, along with the pod itself, to the raspberry pulp. Add the calcium water as well, and stir to combine.

7. In a separate bowl, combine the honey and pectin powder. Mix well and set aside.

8. Bring raspberry pulp to rolling boil over high heat. Add honey-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return jam to a boil, then remove from heat. Using a pair of tongs, carefully remove and discard the vanilla bean pod.

9. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

10. Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)

11. Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.

12. Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

Recipe and photos by Allison Carroll Duffy

Find the blog post attached to this recipe (with more pictures) here.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

Print Return To Recipes

9 thoughts on “Seedless Raspberry-Honey-Vanilla Jam

    • Dear Kathleen,
      You can make a jam that is a mix of peaches and raspberries by referring to the basic peach and raspberry recipes on the direction sheet that comes with the pectin.

      You’ll see that 1 Tablespoon of lemon juice is required for each cup of mashed peach while no lemon juice is required for each cup of mashed raspberries. Then use the pectin and calcium water amounts indicated for each cup of mashed peach and each cup of mashed raspberry.​ You will see that each cup of mashed peach takes 3/4 tsp of pectin & 1 tsp of calcium water. Each cup of mashed raspberry takes 1/2 tsp of pectin & 1/2 tsp calcium water.

      If you have 4 cups of mashed fruit total, then your honey or maple syrup range is 1/2 cup up to 1 cup.

      You can add the 1 vanilla bean the way that the recipes on our website (Seedless Raspberry-Honey-Vanilla Jam & Maple-Peach-Vanilla Jam) say to.

      Thanks for using Pomona’s Pectin — and happy jamming!

    • Dear Linda,
      It is fine to leave the seeds in the raspberry mash when making Raspberry-Honey-Vanilla Jam. It won’t have the smoothness that you get if you strain the seeds out but the taste & the jell should be the same.

    • Hi Jennifer,
      We haven’t made that recipe with vanilla extract instead of a vanilla bean, but we don’t see why you couldn’t make the substitution. We would suggest 1/4 teaspoon of vanilla extract per 1 cup of mashed fruit. So if you are doing a 4-cups of mashed fruit recipe that would be 1 teaspoon of vanilla extract.

      I hope this helps — and thanks for choosing Pomona’s!

    • Hi Hanna,
      Yes, this recipe can be put into the freezer instead of canning. To do that, leave 1/2″ of head space in your freezer-safe containers and put the containers in the freezer after they have cooled. Use within 1 year.

      Thanks for using Pomona’s — and happy jamming!

Leave a Comment

Your email address will not be published. Required fields are marked *

All Content © 2018 Workstead Industries LLC. Website by Jeremy Jones Design.