Raspberry Jam

Preparation info

  • Yield:

    1 lb

    (large)
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Fruit at 100%
Ingredients

Method

Procedure

  1. Place the first quantity of sugar and water in a saucepan and bring to a boil, dissolving the sugar.
  2. Add the raspberries and glucose. Boil until the fruit has broken down and the consistency is thick.
  3. Mix together the pectin and the remaining sugar. Add to the cooked fruit. Mix well and simmer another 3 minutes.
  4. Pour into