Hi! I want to put homemade rasp jam in middle of my cake..but got to thinking...maybe seeds in the jam aren't such a good idea. Anyone have experience on this?? The jam is de-lish, but don't know how that works with cake. Don't think I've ever tasted that! Help! Thanks!! Shari

I love to use raspberry jam for a filling, but I mix it with some buttercream rather than using it plain. I always use the seedless, but I think it would be fine with the seeds too, especially if it's for family who will appreciate the fact that it's homemade, rather than being annoyed at the seeds.

The other thing to consider is that people who wear dentures sometimes have problems with the seeds getting under their dentures - my parents have complained about this for many years, LOL!

You can also press it through a strainer to get the seeds out, if you want to - if you mix the jam with buttercream, you'll get a great raspberry flavor, good texture, and you won't need as much jam as if you use it plain.

hope this helps!

Laura.

I've put a thin layer of seedless raspberry jam and a layer of white chocolate buttercream over it for a filling, which was really good. I made a "dam" out of the buttercream before putting the raspberry jam on, so it wouldn't leak out. It was with a French Vanilla cake and was very yummy!

...my mouth is watering! I love homemade raspberry and blackberry jam. Come to think of it, pretty much any homemade jam is good in my book!

I agree with Laura, either mix with buttercream or push through a sieve.

Diana

When I use raspberry jam, I put down a thin layer of buttercream first, so it doesn't all soak in the cake. And don't forget to put a buttercream "dam" around the edges, or it'll all squish out! It's really yummy! I use seedless too, but then I purchase mine.