Yes you can make this raspberry jam seedless, though the seeds are just fine to leave in also. To make the jam seedless you want to push the jam through a fine mesh-sieve like this one ...

75g seedless raspberry jam 150g fresh raspberries 150ml double cream Method: Heat the oven to 180C/160C Fan and grease two eight-inch sandwich tins with butter before lining with parchment.

These easy vegan doughnuts only need a handful of store cupboard ingredients to make – serve them with raspberry jam for dipping or experiment with your favourite sweet sauces. Heat the oil in a ...

The custard is spooned into individual soufflé molds or small glass bowls and topped with berries glazed with seedless raspberry jam. Any small molds with about a 1/2-cup capacity that are pretty ...

To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. Serve each slice drizzled with a little of the glistening sauce.

9. Carefully fill each groove with jam. You can use seedless raspberry jam, lemon curd, or your favorite jam, but don’t overfill. 10. Bake the cookie logs for 22-25 minutes or until the edges ...

Ingredients needed -1 cup butter, ⅔ cup white sugar, 1 ¼ teaspoons almond extract, 2 cups all-purpose flour, ½ cup seedless raspberry jam, ½ cup confectioners' sugar, 1 tsp milk. Place on ungreased ...