Group 1
Ingredient
KG
COLSET
0.250
Sugar
0.500
Total Weight: 0.750
Group 2
Ingredient
KG
Water (Cold)
1.200
Total Weight: 1.200
Blend Group 1 together. Place the Water in the machine bowl. Commence beating on top speed. Pour Group 1 into the machine in a steady stream and continue beating until the mixture thickens. Use the extender at the rate of 400-1200g (1-3lb) to every 2400g (6lb) fruit. The extender may also be added to jam. Jam Stabiliser: To stabilise jam mix 10-25g (1/2 - 1oz) COLSET into every 400g (1lb) of jam. This will overcome boilout during baking.
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
