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


  1. Mix pectin with the sugar and set aside.
  2. Boil raspberry, glucose and lemon juice for a minute.
  3. Gradually whisk in the sugar and pectin mix.
  4. Reduce till desired consistency.
  5. Cool and chill in fridge till ready to use.

You can use any puree of your choice.