Jam advice please!

[Kirk1]

I have a large box of various fruit to make jam with and I'm wanting to make seedless raspberry jam. I'd like to know if I should add my pectin before or after I strain it. Anyone know?

have you cooked the fruit yet?

there is a certain amount of pectin in the seeds, which is released when it's cooked, so add it after you've strained it

i've only ever used lemon juice with raspberries, this was enough to set it

hth

Really only lemon juice? How much? Thanks for the quick reply. And I am cooking the fruit now with aim of setting it straining while we eat dinner

2 lemons to 1lb fruit and 1lb sugar

it turns really quickly so cook the fruit without sugar then set to strain, then weigh the juice/pulp and i think it's 1lb sugar to the pint of juice (but don't quote me on the juice thing)

Awesome, thanks! I'm glad you said that before I'd added the sugar

ignore me on the juice thing, just checked a book i have and stick to the recipe you have but still cook and strain before adding the sugar and boiling

good luck

I'll let you know how it turns out!