Ingredients

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

Method

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.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

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

Method

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.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.