The Art of French Pastry

frozen raspberries | 1200 grams | 2 pounds 10 ounces or about 10½ cups Granulated sugar | 480 grams | About 2½ ...

squeezed and strained | 60 grams | 5 tablespoons ORGANIZING YOUR TIME Jam making is a 2-day process. The f ...

overnight. The next day you add the remaining sugar and the lemon juice and finish cooking the jam. There’s no need ...

stems and leaves. Wash the fruit only if you must; I prefer to work with organic fruit that does not requ ...

plastic wrap and refrigerate for 1 hour. 3 Place the mixture in a stainless steel saucepan with a wid ...

and the jam will be too stiff. Over medium heat, bring the mixture to a full boil while stirring with a ...

bottom away from the paper cup. You will use it later as your “MacGyver funnel” for neatly funneling the ...

may have a rubber seal that will burn. 2 Remove the plastic wrap from the bowl and scrape the b ...

remaining 480 grams of sugar and the lemon juice. Boil, stirring all the while, until the jam looks thick but n ...

crystallize. To see if the jam is ready, remove the cold plate from the refrigerator and place a drop of ...

from the heat. 3 The jars are now ready to be filled. Take the jam off the heat. Remove the hot jars ...

the rim. Immediately seal the jar with the lid and flip the jar over. Use heat- resistant gloves, oven mitts, or kit ...

water to make sure they are not sticky. (Do not rinse the jars while they are still hot, as they will c ...

vibrant color and the fruit should still have some acidity. It should not be too stiff—this means you cooked it ...

can burn the jam. STORAGE This jam does not need to be refrigerated until you open the jar. You can keep ...

Pectin in Fruit This recipe can be used for many different types of fruit, but each one will behave slightly ...

with the granulated sugar. Pectin absorbs and retains water; it usually comes in a powder form and is always mix ...

that my jam was not setting up. The ripeness of the fruit will also affect its behavior. Raspberries, for e ...

high in pectin, such as apples. This way you will not have to add pectin to the jam. HIGH PECTIN CONTENT: app ...

addition of 1 percent pectin): cherries, elderberries, grapefruit, loquats, oranges, black currants, red curr ...