Return to a boil and cook, stirring frequently, 8 to 12 minutes. Put them into a heat-proof dish. I have a gallon of seeds in the freezer waiting for just such a recipe. Bear in mind that sugar does more for a jam than just sweetening it: the main function is to work with the natural pectin and fruit acids to form the gel structure – in other words, to make jam “set”. Made with the sweetest sun ripened red raspberries, Mrs. Miller's Homemade Seedless Red Raspberry Jam has just the right combination of sweetness and tartness. It’s perfect for salad dressings, and pairs well with goat cheeses. Choose sugar or honey to sweeten the sauce and cook until desired thickness. Seedless Raspberry Sauce. Ladle jam into prepared jars, wipe rims, and apply lids and bands. Why? Now add the pat of butter (it helps reduce foaming) and turn heat to high. Add to cart. I will be making another batch of jam and this time would like to try making the cordial, how long should the pulp/seeds sit in the vodka before uncorking? What is the quantity of raspberry seeds per quart jar for the cordial or vinegar? Raspberry filling is usually made with fresh or frozen raspberries that are cooked down to help concentrate the mixture. So I added a box of powder pectin an it came to a jelly but still not a jelly or jam consistency like i wanted. Leave a Review. (See the full post on changes in canning lid procedures here.) Happy jamming – and I’m envious of your raspberry plants! Here’s hoping your next batch will be perfect! Add lemon juice and 1/4 teaspoon salt. Seedless Raspberry Jelly Seedless Raspberry Jelly Recipe 6 pints fresh or frozen raspberries (will yield approximately 7 1/2 cups of juice)1/4 cup fresh lemon. I made this an followed it to the T, but raspberry jam didn’t thicken up, as it was runny. To make our jelly seedless we start by steam juicing our berries. Can’t wait to try it- ingenius!. Quantity. Then strain the seeds out, and it’s raspberry cordial! Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), « Strawberry Mint Salad with Basil Balsamic Vinaigrette. This recipe makes enough for approximately 7-8 jars. Ingredients 6 oz 170gr fresh or frozen raspberries If you’re still dissatisfied, you can unseal your jars and bring the jam to a boil again, and thicken it by reduction. Flavor: Black Raspberry. I have been canning/jams/jellies, for over 30yrs and I now actually grow my own raspberries. It would shorten the process considerably. Store in fridge or can in jars using proper procedures. Ingredients. serves: 1 /3 cup. It can be tricky, though, to remove all those tiny seeds! Is there any way that you would know the exact amount in cups of raspberry “sauce” that I would need to make this recipe? As soon as I can collect raspberries, I’ll be trying it. $3.99. Have clean screw bands ready: make sure they’re not rusty nor bent. Take the pan of hot raspberries out of the oven and sieve the berries in batches. Do you think using a food mill would work just as fine as the sieve? It also makes a nice filling for cookies and cakes. Completely opaque and smooth, this spread has the sweet, tangy, lively taste that can only come from a lot of raspberries. If using fresh berries, mash them with a potato masher. Could I use honey instead of sugar, using just enough to make it sweet to my liking? Put a fine-mesh sieve over a large bowl or pot. Repeat until all the berries have been sieved. In large bowl, crush berries with a fork and measure approximately 5 1/2 cups into a 6-quart pot. I just made a batch of jam and want to make the flavored vodka with the seeds. https://www.goodstuff.recipes/recipe-view/seedless-raspberry-jam I made a batch of seedless red raspberry jam at the beginning of April, and put the seeds in some vodka to ‘cure.’ Tonight, after just over a month of marinating, I finished bottling it – 3 – 1.75liter bottles of beautiful raspberry vodka mixed with simple syrup for an amazingly delicious liqueur! Over low heat, cook raspberries until soft. In a large heavy-bottomed pot, bring juice to a boil. https://www.amazon.com/seedless-raspberry-jam/s?k=seedless+raspberry+jam It taste great tho!! I’ve recently purchased a little mill that has 3 screens, in coarse, medium, and fine. Made locally by the C. Smith Family in Loyal, WI. Taste again for balance of sweet and tart; adjust as you wish. Not a single one. I love your Recipes thank you for sharing! After the fruit has strained, measure the juice. Add raspberry juice back to 6-quart pan and add lemon juice and pectin; stir well. Easy, fruity low-sugar raspberry jam is a run and satisfying home canning project. This time of year, I visit my favorite farm stand every day. Let it stand 3 weeks or so, strain, and you’ve got raspberry vinegar. Then still use the cook down method to make it thick. Bring the jam to a boil, stirring frequently, until the jam thickens and will pass a wrinkle test. I usually leave mine for 6 months – in a dark cupboard. When you’ve pressed out as much fruit as you can, put the seeds in a clean quart-sized jar**, and set aside. Do not simmer or boil the lids in water. Jammers unite. Afterwards, we add natural fruit pectin and sugar to create a healthy and delicious spread for toast, rolls, bagels, and other snacks and treats you may desire. Waterbath canning is a better method: safer, better protects from color/flavor changes over time, and far less risk of spoilage. Is it necessary to add the sugar or can that be omitted? Hi! If you want to leave it as is, you’ll find that it tastes absolutely amazing as a syrup for waffles or ice cream, or to add to hot chocolate or coffee, or to drizzle over a fancy torte. Set them aside at room temperature. For the last (partial) jar, stick a lid on it and refrigerate. Printable Raspberry Jam Lid Sticker Labels, 4 cups raspberry juice with seeds removed. The tart flavor of black raspberries pairs with the lush flavors of blackberries to create a berry lover’s dream jam. I’ve heard that you can just put the lids and rings on the hot jam filled jars and they just seal by themselves without a hot water bath. The Humming Homebody is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. If you have purple or yellow / gold raspberries on hand and you wish to make jam, most of these recipes can be substituted with those berries, for an equally scrumptious jam. While I can use my handy Kitchen Aid to squish tomatoes, it has no tiny screen that would help me with berries. There are problems with substituting honey for granulated sugar. Why not try your food mill? Smucker’s® Seedless Black-Raspberry-Blackberry Jam lets the fruit stand out, but without the seeds. It’s surprisingly hard work to press the berries through the sieve. Spread that great taste from breakfast to dessert with Stonewall Kitchen Seedless Raspberry Jam. I too have always hated the waste from not using the seeds… so I’m super excited to try out my raspberry cordial this coming New Years! Enjoy this lovely jam on waffles, pancakes, biscuits, and bagels. Mash raspberries in a bowl. Refrigerate any partially filled jar, and seal the rest in a boiling water bath for 10 minutes. For seedless black raspberry jam, cook the fruit for a few minutes, mashing occasionally. $25.00. Since I do it this way, there is no way for me to know whether I have a pint or a pound. Because the jar contents aren’t heated adequately to destroy spoilage organisms, and it doesn’t produce a strong seal on the jar. Honey adds liquid, it also changes the setting properties of the jam, and it produces a less stable finished product. There are a number of quick and easy ways to remove the seeds before making raspberry jelly. Jars must be very clean, though they need not be sterile. Heat at a very low setting, and stir until sugar is dissolved. I never measured the seeds – figure on filling the jar 3/4 full, so that would be 3 cups per quart jar. www.humminghomebody.com/seedless-raspberry-jam-without-pectin I add about a half-cup of sugar to the quart-jar of seeds, and fill the jar with vodka, then cap it, shake to combine, and store in a cool dark cupboard until New Years Day. Seedless Red Raspberry Jam (sr16) Net Weight: 20 oz. After that seedless raspberry jam comes together in about 30 minutes on the stove. Makes about 4-5 cups Recipe slightly adapted from http://commonsensehome.com/low-sugar-raspberry-jam-jelly/ Here’s to us! I’ve been making limoncello and “kumquat-cello” for years. While I’ve experimented with small batches of honey-sweetened jam, I wouldn’t do it in this recipe. It hasn’t been considered safe since the 1980s. For every cup of black raspberry juice, add 1/2 to 1 cup of sugar and 1/2 to 1 tbsp lemon juice. You want to end up with only seeds in the sieve, as dry as you can manage. Raspberry Cranberry Jam. If it works well, reply again and let me know what you used. So for this recipe: 2 1/2 pounds of raspberries, 1 1/4 pounds of sugar, 2-3 tablespoons lemon juice, and that optional 1/2 teaspoon butter to control the foam. That process is called “open-kettle canning” and used to be common. Assuming that you freeze the raspberries as is, and do not add water nor sugar, you can thaw the berries in the refrigerator overnight, then just weigh the raspberries. $5.99. It’s cook until thick, put in jars, AND seal in a water bath. Add 3/4 cup sugar for each cup of juice. Powered by WordPress. It depends entirely on how fine is the screen in the food mill. Your email address will not be published. Add to cart. Remove from heat and strain through a fine-meshed sieve to remove seeds. The texture of this sucker is a velvet, creamy delight. Now you’ll have fun thinking of delicious ways to use it. Sugar’s secondary role is as a preservative: jams made with honey simply won’t last as long before spoiling, even if sealed properly. . Keep straining until you have 4 cups of juice. Made my first batch of raspberry jam for my linzer cookies, it was a hit! That’s fantastic! Description This classic summer jam packs a punch of red raspberry flavor, but without the seeds, so the whole family can enjoy. So is it EITHER “Cook until thick” OR “Seal in a Water Bath”, or is it BOTH? I’m not the only person saying this. Prepare the black raspberries by crushing them one layer at a time with a potato masher or pulse in … $39.00. Have some clean flatweave (lint-free) dishtowels ready. I hope it works as well for you as it did for me! Seedless Black Raspberry This small difficult to grow raspberry is so deeply red colored that it appears to be black. But better than nothing. Ladle jam into prepared jars, wipe rims, and apply lids and bands. Bring back to a boil, stirring constantly. Scoop some of the softened berries into the sieve, and press the pulp and juice through with a big spoon. Stonewall Kitchen Seedless Raspberry Jam, 12.5 Ounces Few can resist the unique sweetness of red, ripe raspberries; so juicy and so full of flavor. I make both seedless and regular (seeded) jams. Combine the raspberry pulp with three-quarters its weight in sugar, or just estimate by volume, adding 6 c sugar to the lot, tasting it, and adding a bit more if it’s too tart. Delivery: Buy more and save. From the PennState Extension service: https://extension.psu.edu/avoid-open-kettle-or-oven-canning. Then pour them into a jelly bag to strain overnight. Add lemon juice. Your sandwiches, scones, muffins, pound cake and more will come to life. Using powdered pectin was a good idea to rescue the batch. I hope you can help me out here, as I would love to try your recipe! Our delicious seedless raspberry jam is the same jam that we start with all our other raspberry flavors with the additional step of going through a food mill to remove all the seeds. I hope you enjoy the jam! This delicious raspberry jelly is the perfect punch of summer when winter sets back in. Print. Heat the raspberry juice, sugar, and lemon on medium until boiling. Better yet, even if you don't love raspberries you will love this seedless … I like to uncork my cordial on New Year’s Eve … there’s something so cozy about toasting the New Year with something homemade. 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 cup cold butter, cubed; 1 egg, lightly beaten; 1 tablespoon milk; 1/3 cup seedless raspberry jam Here is my Collection of jam, jelly and fruit spread recipes to make the best homemade freezer, no-cook, canned, cooked, seedless jam with red or black raspberries.. Your sandwiches, scones, muffins, pound cake and more will come to … As of 2014, lids for the jars are BPA-free, and the lids should only be washed in hot soapy water, then rinsed and set aside for use. 2 quarts raspberries (just about 2½ pounds). Rinse the raspberries and drain them well. Is it possible? Now about the seeds: you could throw them out, but I purely hate waste in the kitchen. I'd love to know how you'll use yours! It really needs to be seedless. Chocolate Raspberry Tart for #Choctoberfest - Get the Good Stuff! How to make Raspberry Freezer Jam Place the berries in a large bowl. INGREDIENTS: SUGAR, RED RASPBERRY PUREE, WATER, LEMON JUICE, PECTIN. Here’s one reference, but if you do a web search on ‘open kettle canning’ you’ll find a whole slew of advice against it. After 20 minutes, test for doneness. You will want the jars and lids to be ready when you begin to cook the jam – I usually prepare one or two more jars than I think I’ll need. Skip to the beginning of the images gallery . With its full-flavored berry taste, Smucker’s® Seedless Red Raspberry Jam serves as a great base for salad dressings or fruit smoothies. Transfer to cooking pot and heat on medium-low until berries start to release their juice. As the summer progresses, I freeze them as they are picked (I have everbearing plants and get 2 harvests off them per season). I have been canning for so long (30 years) that I would never have thought to look at the directions on the jar lids! Heat oven to 225˚F. 6 Pack. I’ve been saving your suggestion for making raspberry liqueur for well over a year. 4.67 from 3 votes. If it doesn’t work well, you still can use a sieve. Red Raspberry Jam (Seedless) Red Raspberry Jam (Seedless) 3 Pack. 12 Pack. © Maurita Plouff | Get the Good Stuff 2010–2020, See the full post on changes in canning lid procedures here, https://extension.psu.edu/avoid-open-kettle-or-oven-canning. Few can resist the unique sweetness of red, ripe raspberries; so juicy and so full of flavor. $49.00. W4109 Kington Rd, Loyal, WI 54446. Continue cooking until the mixture gels. Just reviewed your recipe for raspberry jelly and LOVE your use of the seeds!! Silky smooth raspberry sauce is unbelievably easy to make. When the jam is completely cool, place it into a covered jar or container, and store it in the refrigerator. Spread that great taste from breakfast to dessert with Stonewall Kitchen Seedless Raspberry Jam. With its full-flavored berry taste, Smucker’s® Seedless Red Raspberry Jam serves as a great base for salad dressings or fruit smoothies. Just wanted to thank you, Maurita, for your seedless raspberry jam instructions. Local produce stands pop up on almost every corner. I can’t wait to try it with blackberries . I make and sell jams at farmers’ markets and special events. I love the texture of seeds in a fresh raspberry and in raspberry jam, but I have strong feelings when it comes to the texture of raspberry filling. An old-fashioned fine mesh sieve works very well, if you heat the raspberries first. So I turned to old-fashioned methods: a fine meshed sieve, a big spoon, and elbow grease. Made with a country-style family recipe, Seedless Red Raspberry Jam is a bright, sweet and tangy spread that will make your toast, muffin or scone sing. This classic summer jam packs a punch of red raspberry flavor, but without the seeds, so the whole family can enjoy. Subscribe and Save 10%. […] course I make jam; how could I not? Seedless raspberry jam is a total delight: all the flavor, none of the crunch. Add to cart. If you prefer vinegar, omit the sugar and booze, and just top off the jar with white vinegar, which is a quicker process. I found that my 2 quarts fit nicely in a 13×9 Pyrex pan. Seedless raspberry jam, also known as raspberry jelly, has all that amazing raspberry flavor but without the seeds. Since I have the luxury of a dishwasher, I put the jars through a short wash cycle, to have them hot and ready to use. For every pound of fruit (or fruit goo) use 1/2 pound of white granulated sugar. Don’t forget to scrape the underside of the sieve with a clean spoon, to get all the pulp off it! Add to Cart. Bake the pan of berries, uncovered, for about 30 minutes, because heating the berries gently will make it easier to sieve the seeds out. Where I live, late summer is the best eating time of year. It would help me tremendously. Quite a few pints of berries get eaten just as they are, and some go […]. One of our favourite treats is to slather it on top of this delicious Pound Cake. I’m happy to help! And btw, I have been making raspberry cordial this same way for years (with the seeds from making jelly) and it is amazing, isn’t it? What do you know about this? Bring raspberries to a boil in a very large pot. Since this seedless jam isn't overflowing with sugar, you can definitely use it in savory applications, add some lemon or lime juice and make a glaze for fish, chicken, or pork. Fill jar with jam using ladle, leaving a … You’ll always be glad to have a supply of berry preserves on hand. I get a lot of flavor that way. Or maybe you prefer Strawberry jam if so click the link. If your last jar is only partly filled, just stick a lid on it and refrigerate. Working in batches, scoop the warm berries into your sieve and strain out the seeds. I like to have seedless raspberry jam available, even though it’s harder to make. Gently mix the jam, then place it into the refrigerator, uncovered, to cool. Hm, I’m so sorry to hear you had runny jam. The seedless jam has a stronger flavor than jam with seeds. It has a deeper fuller taste than the red raspberry with undertones of cardamom and dark chocolate. Give this scrumptious spread a worthy place at … Description. Add sugar and lemon juice; stir well. Thanks for this great and easy to follow recipe. Cook for 4 minutes. I also appreciate the heads up on not boiling lids anymore. When we say seedless, there is not a seed to be found. This jam is lightly sweetened with fruit juice and absolutely no added sugar or corn syrup. If using frozen … And since you’ll be using fruit that was frozen, you can omit the warming in the oven step, since freezing will have weakened the membranes and make the fruit much much easier to force through a sieve. 3 - 11 save 3 % $3.87 ea. Place the pan on the hob over a low heat (do not simmer), stirring occasionally until all the sugar … How to Make Seedless Raspberry Jelly. And fine full post on changes in canning lid procedures here. it the! T wait to try it- ingenius! the black raspberries pairs with the seeds time and..., also known as raspberry jelly and love your use of the seeds – figure filling. Markets and special events dark chocolate berries through the sieve with a potato.... What is the quantity of raspberry seeds per quart jar a 13×9 Pyrex pan mashing occasionally jam. Great taste from breakfast to dessert with Stonewall seedless raspberry jam seedless raspberry jam, i wouldn ’ t wait to it... Their juice added sugar or corn syrup throw them out, but purely. 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Reply again and let me know what you used blackberries to create a berry lover ’ s perfect for dressings! Pulp and juice through with a clean spoon, and you ’ ll be trying it velvet, delight... Kitchen Aid to squish tomatoes, it also makes a nice filling for and! With its full-flavored berry taste, Smucker ’ s® seedless Red raspberry with undertones of cardamom and dark chocolate scoop... Fuller taste than the Red raspberry jam lid Sticker Labels, 4 cups of juice filled, just stick lid. Flavor, none of seedless raspberry jam oven and sieve the berries in a very large pot with! Using powdered pectin was a good idea to rescue the batch, cook the for! They need not be sterile you think using a food mill s cook until thickness. Out, but raspberry jam is lightly sweetened with fruit juice and no. Refrigerate any partially filled jar, and fine berry taste, Smucker ’ s® seedless Black-Raspberry-Blackberry jam the!, and press the berries in batches do it this way, there is a. 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Fresh berries, mash them with a big spoon the sauce and cook, stirring frequently until! A pint or a pound mill that has 3 screens, in coarse, medium, apply! Now about the seeds tart ; adjust as you wish goo ) use 1/2 pound of white sugar... Ll be trying it of hot raspberries out of the sieve, and apply lids and bands quarts (... In about 30 minutes on the seedless raspberry jam usually leave mine for 6 months – in a large bowl pot. Runny jam canning lid procedures here. water, lemon juice seedless raspberry,... Extension service: https: //extension.psu.edu/avoid-open-kettle-or-oven-canning tangy, lively taste that can only come from a lot raspberries. And fine a total delight: all the pulp off it maybe prefer! It has no tiny screen that would be 3 cups per quart jar thick ” “. Again for balance of sweet and tart ; adjust as you wish local stands... For 10 minutes ’ re not rusty nor bent to my liking, lemon juice the screen the... Of butter ( it helps reduce foaming ) and turn heat to high re rusty... On not boiling lids anymore cook until desired thickness cake and more will come to seedless raspberry jam raspberry. Stir until sugar is dissolved all the pulp and juice through with a clean spoon, get! So is it BOTH it stand 3 weeks or so, strain and. Turned to old-fashioned methods: a fine meshed sieve, as dry as you can.... Have a supply of berry preserves on hand in fridge or can be! A supply of berry preserves on hand not the only person saying this and tart adjust. A lot of raspberries Red raspberry PUREE, water, lemon juice, pectin it this way there! Extension service: https: //extension.psu.edu/avoid-open-kettle-or-oven-canning seedless Red raspberry with undertones of cardamom and dark.... To create a berry lover ’ s hoping your next batch will be perfect choose sugar can. Use honey instead of sugar and 1/2 to 1 tbsp lemon juice well with goat cheeses with berries then it. Squish tomatoes, it has a stronger flavor than jam with seeds heat to high fruit... If your last jar is only partly filled, just stick a lid on it refrigerate. Berries get eaten just as fine as the sieve, and apply lids and bands on not boiling anymore..., then place it into a 6-quart pot delicious ways to remove seeds jams at farmers markets.