Raspberry Jelly Filling

Posted by: AUI

Active Time

0 Hour
5 Minutes

Total Time

0 Hour
40 Minutes

Assembly

8.8 oz FROZEN PUREE, RASPBERRY, 1 KG 250 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

4.2 oz Granulated sugar 120 g Granulated sugar

1.8 oz Glucose Syrup 50 g Glucose Syrup (505092) (505092) Qty: 1

0.2 oz Yellow Pectin, Slow Set, 500g 6 g Yellow Pectin, Slow Set, 500g (672152) (672152) Qty: 1

0.7 oz Granulated sugar 20 g Granulated sugar

1.1 oz CHILLED PUREE, LEMON, 1 KG 30 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

Warm raspberry purée, first quantity of sugar and glucose. Combine pectin and second quantity of sugar. Add to the purée mixture. Boil for 2 minutes and add the lemon juice. Cover and refrigerate.