Thomas Mooney wrote:
> 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,

I've only made it with seeds and don't think you'll be disappointed if you
do likewise. They're really not noticeable, what with all the flavors
anyhow. Regardless, with seeds isn't a mistake and won't ruin anything.
Jack Curry