MAKES 11 TO 12 JARS (360G EACH)
2500g
Ponthier 100% rasp erry purée
1250g
Sucrose
500g
Glucose syrup DE40
312g
Sucrose
7,5g
Rapid set pectin
185g
Ponthier 100% lemon purée
500g
Pistachio paste
5254,5g
Total weight
Heat the raspberry purée and lemon purée to 40°C. Mix the pectin thoroughly with the 312g of sucrose. When the purées are at 40°C, sprinkle in the sucrose-pectin mixture, stirring constantly to prevent lumps from forming. Gradually add the rest of the sugars and cook the jam to 62° Brix. Remove from the heat, add some of the jam to the pistachio paste and emulsify with a blender. Mix with the rest of the jam, making sure it is well combined
Pour into the glass jars. Put the lids on the jars, and place in the steam oven at 100% humidity and 100°C for 25 to 50 minutes, depending on the size of the jar. Make sure the jam is pasteurised to perfection to ensure proper preservation. Lower the temperature as quickly as possible and label. Store at 20°C to 25°C.
