Ingredients:
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Raspberry purée: 250g
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Granulated sugar: 300g (plus additional for coating)
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Pectin: 8g
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Lemon juice: Juice from approximately 1/2 lemon (around 10-15g, depending on the size of the lemon)
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Citric acid: Optional, just a pinch (about 1g if you’re using it)
Total: Approximately 568g to 573g before cooking, not including additional sugar for coating or the variability of lemon juice. Note that after cooking, the weight will decrease due to evaporation of water content.
Instructions:
The method remains the same as previously described. Here’s a quick recap:
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Prepare: Line your dish with parchment or cling film.
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Mix Pectin: Combine pectin with 50g of sugar.
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Cook: Add raspberry purée to the pan, then whisk in the pectin-sugar mixture. Gradually add the rest of the sugar, stirring over medium heat.
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Boil: Bring to a boil until it reaches 107°C (225°F), stirring frequently.
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Add Lemon: Off the heat, stir in lemon juice (and citric acid if using).
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Set: Pour into the dish, let cool, then refrigerate to set.
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Cut & Coat: Cut into pieces once set, then coat in sugar.
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Store: Keep in an airtight container.
This recipe provides a precise measure in grams, which can be particularly useful for consistent results in baking and candy making where accuracy can affect the final texture and set of the product.
