Fruit pastes

Raspberry Fruit Paste

Name: Raspberry Fruit Paste
Prep time: 20 min
Yield: 1175 g
Ingredients: 500 g Raspberry purée; 450 g Caster sugar; 50 g Caster sugar; 150 g Glucose syrup; 15 g Yellow pectin; 5 g Citric acid; 5 g Water

Ingredients

Target weight (g)

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Raspberry puréeg

Caster sugarg

Glucose syrupg

Yellow pecting

Citric acidg

Waterg

Total1175 g

Preparation steps

1
Heat raspberry purée with part of the sugar.
2
At 40°C add pectin mixed with sugar. Bring to boil.
3
Add glucose, cook to 107°C.
4
Add citric acid. Pour into frame.
5
Cool and set 24h.
6
Cut and coat in granulated sugar.

Nutritional values

Per 100g

Calories

241.5 kcal

Protein

0.4 g

Carbs

58.6 g

Sugars

51.5 g

Fat

0.2 g

Saturated fat

0.0 g

Fibre

1.3 g

Salt

0.0 g

Other recipes in the same category

Apricot Fruit Paste Passion Fruit Paste Green Apple Fruit Paste

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