FAQs

How to make Traditional raspberry jam with pectin?

2.2 g high methoxyl pectin, rapid set (0.2%) 

10 g sugar

50 g water

450 g raspberries

610 g sugar

50 g water

Dry mix pectin and 10 g sugar and disperse in 50 g water with high speed mixer. Brings raspberries with remaining water and sugar to boil. Add pectin solution and boil down to 1015g. Cool to 85 ºC and deposit into jars. Keep pH in the range 3.0-3.2. Add citric acid if necessary.