1.   To a small deep pot, add the fresh or frozen raspberries, the lemon juice, the sweetener and salt, stir to combine. Place over medium low heat and stir occasionally until the berries are all thawed and the mixture begins to simmer. Add the water and stir. Cook until the mixture begins to simmer

2.   Place a sieve over a mixing bowl and pour the hot raspberry mixture into the sieve. With a potato masher or spatula, press the raspberries until only the seeds are in the sieve. Pour the strained raspberry sauce back into the sauce pan. Place over medium low heat and let heat to brisk simmer. Cook to reduce liquid and thicken to the consistency of liquid honey. Remove from heat

Sauce

3.   For raspberry sauce, let sauce cool slightly before pouring into small jam or mason jars. Let sauce cool to room temperature before covering with lid

Seedless Jam

4.   For the jam only: in a bowl, sprinkle 1 pouch Knox Unflavoured Gelatin into 1/4 cup (50 mL) cold water, stirring until gelatin is dissolved. Let stand for 10 minutes to bloom, or until needed

5.   To the pot of hot raspberry syrup (as per step 3), add the bloomed gelatin. You do not need to remelt the bloomed gelatin. Add the gelatin to the pot, stir until the gelatin has completely dissolved. Let jam cool slightly before pouring into small jam or mason jars. Let sauce cool to room temperature before covering with lid