When I make jelly or syrup, a good practice is to make flour from the seeds. The seeds of raspberries, blackberries, and salmonberries are all rather large and not to some peoples taste. I dry the pulp and seeds, separate the pulp (that becomes berry powder, great for drinks of flavoring baked items), then grind the seeds into flour. Berry seed flour can be sour or slightly bitter, but I add it to thicken sauce, into bakery items that are sweet, or in my trail bars. High in fiber, antioxidants, and some protein value, do not let this side product go to waste!
by mcknightjj