Raspberry & Chocolate Jam Recipe - High Tea Society
Raspberry & Chocolate Jam recipe by Mark Tok, Head Pastry Chef at the Westin Hotel Sydney.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at highteasociety.com.
Ingredients
- 1050 Grams raspberry puree
- 600 Grams sugar
- 100 Grams glucose
- 8 Grams apple pectin
- 100 Grams Caraibe Chocolate (cocoa powder)
- 5 Grams lime juice
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