I think it's Italian and starts with a V, but can't remember. There was a post a long while back on the old Gail's. Would this work for making a seedless raspberry jam? We have lots of raspberries in the summer, but I really dislike all the seeds in the jam. I tried to use a strainer, straining the cooked pulp, but gave up. I would like a jam, not a jelly so a juicer wouldn't work.