Thomas Mooney wrote in message
...
One question for any of you who have made this recipe:

Do you recommend raspberry jam _with_ or _without_ seeds?

We normally buy jam with seeds. But it occurs to me that a smoother
consistency might be desired in a sauce.

I'd experiment, but I'm making it for the first time for a party this
weekend and I'd prefer not to inflict any of my mistakes on the guests.
(It's not even my party, I'm just providing the Q for a friend's shindig.)

TIA,

--
TFM3 (not The Fat Man)

Note: Spam-resistant e-mail address


I agree with most of the posters. I have a batch in the fridge made with
raspberry preserves....very seedy and incredibly delicious. I love this
stuff on pulled pork tacos.

If it was good enough for Chef Juke to put in his recipe, it's good enough
for me. BTW, I don't recall ever seeing Chef Juke post anything on AFB.
Just who is Chef Juke?

John in Austin