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Home / Raspberry Jam

Raspberry Jam

Raspberry Jam


Recipe Created By:
PreGel Professional Training Center


1000g (35.3oz)
450g (15.9oz)
16g (0.6oz)
30g (1.1oz)

Method of Preparation

  1. Pour the raspberry puree into a saucepan and gently warm to 40°C/104°F.
  2. Combine the pectin with a small amount of the sugar. Whisk the pectin and sugar mixture into the warmed purée, making sure there are no lumps.
  3. Bring the purée and pectin mixture to the boil. Slowly add the remaining sugar, making sure the boil never stops.
  4. Continue to boil the mixture over medium heat, stirring constantly until a temperature of 104°C/219°F is obtained.
  5. Immediately remove from the heat and add in .
  6. Follow proper canning procedures if placing the jam into sealed jars; otherwise pour the jam into a shallow container and allow it to cool completely.
  7. Work the jam slowly by hand with a spatula to obtain a perfectly smooth consistency. The jam is now ready to use as desired to fill pastries or for any other application.
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