Raspberry Paste

Name: Raspberry Paste
Ingredients: 700 g/1 lb 9 oz raspberries; butter, for greasing; 500 g/1¼ lb/2½ cups preserving sugar; 75 ml/5 tbsp glucose syrup or golden (light corn) syrup; 75 ml/5 tbsp glucose syrup or golden (light corn) syrup; 150 ml/¼ pint/⅔ cup water; 0.75 ml/⅛ tsp cream of tartar; 15 g/½ oz powdered pectin or 65 g/2½ oz liquid pectin; 15 g/½ oz powdered pectin or 65 g/2½ oz liquid pectin; 10 ml/2 tsp lemon juice; 100 g/3¾ oz/½ cup granulated (white) sugar, for coating

Preparation info

Makes
30-40

Difficulty
Easy

Appears in

Home-made Sweets & Candies

By Claire Ptak

Published 2022

About

This delectable paste captures the essence of summer and is a great way to use up slightly overripe berries. The jewel-like shapes make an interesting alternative to chocolates at the end of a special meal, or they can be enjoyed as a fruity treat at any time of the day. They make an attractive present when packaged in a gift box.

Ingredients

700 g/1 lb 9 oz raspberries
butter, for greasing

Method

Put the raspberries in a heavy pan and heat gently over a low heat until the fruits soften and the juices run. Do not stir. Strain through a sieve (strainer) placed over a large bowl to catch the juices, pushing the pulp through with the back of a spoon. You should have about 500g/1¼ lb raspberry purée.
Lightly grease a 15cm/6in square tin (pan). Line with clea

Energy 70kcal/297kJ; Protein 0g; Carbohydrate 18g, of which sugars 17g; Fat 0g, of which saturates 0g; Cholesterol 0mg; Calcium 6mg; Fibre 1g; Sodium 4mg