A simple jam that can be used to balance sweetness. I added a dollop of this in the middle of white chocolate shells to balance the sweetness.
- 60g raspberry puree
- 15g glucose
- 15g caster sugar
- 1tsp lemon juice
- 1.5 tsp pectin
- Mix pectin with the sugar and set aside.
- Boil raspberry, glucose and lemon juice for a minute.
- Gradually whisk in the sugar and pectin mix.
- Reduce till desired consistency.
- Cool and chill in fridge till ready to use.
You can use any puree of your choice.