Seeds in raspberry jam

[Millymollymandy]

I've just made raspberry jam for the first time ever - the set is great and it tastes fantastic but why is it so much more seedy than bought jam?

I feel it might become a bit irritating - I did think about making raspberry seedless but none of my preserving books gave a recipe so I thought what the hell, save a bit of work, just bung it all in.

If I wanted to put some in a sponge do you think I could squeeze the jam thru a sieve to get the seeds out?

What do you do - make it with seeds or without?

[Green Aura]

I don't mind the seeds but, you're right, I wouldn't want too many in a cake. It'd be easier to sieve them after warming it a bit otherwise it'll be quite difficult (I think).

Do you think they've got more seeds this year because they were stressed? Raspberries must like a lot of water - they grow in Scotland

[Millymollymandy]

Am about to post a photo - yes they do get stressed without water (small and pathetic) but I put seep hoses down for them because of that so they have been fine, but even so, they have swelled up bigger the last few days now the ground is quite wet!

[Millymollymandy]

How does this compare?

[Odsox]

I was about to make a trite reply saying that your jam has more seeds than bought jam because you put more fruit in it than commercial jam makers, but seeing your photo ... wow, that's a lot of seeds.
I went and looked at a pot of raspberry jam I made earlier and there are nowhere near as many seeds, so I don't really know the answer.
As to getting them out, you could always put it through that Mouli you have pictured in the tomato thread.

[willp]

"I've just made raspberry jam for the first time ever - the set is great and it tastes fantastic but why is it so much more seedy than bought jam?"

Could it be that there is more actual fruit in home made (hence more seeds)?

Will

[willp]

beat me to it

[Millymollymandy]

Well I did think about heating it all up again, sieving it, washing all the pots and sterilising them again, heating up the sieved jam to boiling them jarring it up again risking oversetting...... and thought, not on your bloody nelly!

If anyone doesn't like my seedy jam when I give it to them as presents they can bung it through a sieve themselves.

We don't eat much jam so all but one jar will be given away to people. Unfortunately a lot of them have false teeth.

I'll look out for a seedless recipe next time but thanks for your replies.

[Odsox]

I'll look out for a seedless recipe next time but thanks for your replies.

You don't need a recipe MMM, just simmer the fruit till soft (very quick with raspberries) and then put it all in a jelly bag, muslin square or whatever, and leave overnight hung up to drip. Then make raspberry jelly with the juice just the same as for jam.

Re sieving, I would have thought with the Mouli you wouldn't need to heat it first. Reheating afterwards to reseal shouldn't alter the set as you would only take it to 100c and you would need to take it to 105c to turn it into red concrete.
5 degrees doesn't sound much but would take a good 10 minutes boiling.

[Millymollymandy]

I'd rather have the pulp so it's like jam rather than jelly though. It's so long since I bought raspberry seedless (if ever) I can't remember if that is a jam or a jelly!

The jars are still sitting on the tray unlabelled but I'm so tired of all the fruit picking and cleaning (7.7kg blackcurrants this year ) I just can't face doing all that again right now.

Oh maybe tomorrow if it is raining - it's supposed to be! Hmmmm. I'll blame you for making me do it.

[Odsox]

I'll blame you for making me do it.

Jolly good, at least I now have a purpose in life.

[boboff]

Well I used to make "commercial" raspberry Jam, and yours looks spot on, really nice.
If you want seedless freeze a few and make Raspberry Jelly when the time comes.
Look yummy, I make Wild Strawberry Jam last week, about 5lb in total, it is really nice too, picking for the next batch as we speak.
There are definately less seeds if you cut them back and have Autumn fruit.............Smiley Face, Tut tut....

[Millymollymandy]

Now I'm confused but talking of summer and autumn ones this jam is made from various varieties including some autumn ones which I have allowed to fruit this summer as well for the first time - actually it's not so great because they are totally swamped by the much taller this year's growth but quite good for having a taste test - to be honest I think they all taste the same - like raspberries!

Well I am going to decide later on by spreading the leftover bit in a ramekin on some bread and seeing how pippy it is eating like that - probably eating teaspoons of it isn't the best way to test pippiness.

[Marmalady]

Next time, for a seedless raspberry jam rather than a jelly:

cook the fruit till soft, then rather than dripping the juice through a jelly bag, push it through a sieve - and then make the jam as usual with the resulting pulp

tis a lot of faffing tho -- but old folk with dentures do prefer it!

[Millymollymandy]

Thanks Marmalady - that will be preferable and easier than the way I have done it this time!!

It's done - but still has some seeds for authenticity as first I tried with reheated jam thru a sieve which didn't work so had to get the mouli thing out, which did work.

Removed so many seeds I have 3 jars fewer now - obviously some jam lost along the way too.

The texture is not quite as good - bit more cloudy and gloppy - but still tastes excellent.

What a palaver though - lucky it was diabolical weather today.