Go to the Recipe: Raspberry Jam
Hi! I noticed that jam-filled macarons soften faster than those filled with buttercream or ganache. Is this expected or am I making the jam incorrectly (too moist)?
Is it possible to cut on the sugar here? In order to achieve a less sweet-more sour filling that contradict the very sweet shells.. Thanks!
Hi guys, what about using strawberry with this recipe? Any changes or considerations? Thanks in advance!
What's the substitution measurement for using purees instead of whole fruit. measure for measure?
Is it possible to do this recipe and just sub rhubarb for the raspberry. Would it come out the same or do I need a whole new recipe?
Will this jam "set" if you can it? Do you suggest this technique compared to a traditional sugar-only technique?
I'm no pro but the acid - sugar - pectin ratios are usually really important in jamming, at least if you want to make it set. I'd take this into consideration when making changes.
I made this recipe to the specifications and it came out too runny to use on the cookies, they just slid off of each other. I then tried to cook it more so it would set thicker and it turned into jello. Any suggestions on how to get the best consistency out of it for cookies?
OK, so, turns out 14 grams of citric acid is a LOT of citric acid. The end product was just not edible, it was so ridiculously sour (and I really like sour-tasting treats, but this was just retarded) that throwing it all in the garbage was the only seeming option. Goodbye, $10 worth of fruit, a bunch of pectin, and sugar! See ya later, time wasted in kitchen!
I made this twice with this exact recipe and they both came out hard like rubber. I'm guessing the raspberries I used have more pectin than most. I will try to use less pectin for my next batch.
There is way too much pectin in this recipe, about 10 times the amount I would put if I were to make this jam (3 g of pectin per kilo of fruit). Also I would increase the amount of sugar to 400 g. Finally I would cook it to 105 C to get the syrup thick enough. I don't know about malic acid but the juice of 1 lemon would be enough to activate the pectin.
Instead of pectin, can I use agar-agar? And how much do you think I would need? I've looked for myself and found that a ratio 1kg of fruit, 500g of sugar and 2g of agar-agar seems right, but will the texture be good enough for macarons?
does this recipe work with strawberries?
This recipe seems off. 14g of Malic Acid? Tasted like acid with a hint of raspberry.
First attempt at this... Whilst cooling it in the water bath, I accidently spilt about a tablespoon of water into the mix... :'( The jam is now quite watery, but I guess probably because I didn't cook it enough... Not sure... Tastes amazing tho! Will spread them on waffles tomorrow morning!
try glucose syrup or karo corn syrup and reduce the water a little
