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)

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