Seedless Raspberry Jam. Now this is something I love to have in my fridge. It is just soooooooooooooooo handy to have around.  You can use it as a topping on pancakes, mini cheesecakes, in the centre of cupcakes in fact I pull this out at any opportunity.

And whilst I have always loved Raspberry Jam nothing beats homemade. Plus it really is worth taking the time to sieve out those seeds.

They are essential in the cooking – it’s where the pectin comes from to thicken it into jam but after that……………………………………… I personally prefer without.

So for all of you looking for a topping for that decadent cheesecake, a middle for your sponge cake or a simple jar of Seedless Raspberry Jam here goes…………………………

Prep Time: 25 mins                                                                                  Makes 2 Cups

Ingredients: 4 Cups Frozen Raspberries 1 Cup Agave Nectar or Honey 1 tbsp. Water

Instructions 1) Heat the raspberries, agave nectar and water together on a medium heat for about 15 mins – stir occasionally. The mix will being to thicken – the bubbles will be lower and denser.   (Keep an eye on the mix so it doesn’t boil over.)   2) Remove from the heat and remove the seeds by pressing through a sieve.   3) Pour into a jar and leave to cool for about an hour.   4) Place in the fridge and chill overnight.