Bright Raspberry Preserves with Pectin NH

What Makes This Raspberry Preserve Special

This raspberry preserve is bright, vivid, and incredibly versatile. Using pectin NH gives it a smooth, elastic set that stays glossy even after chilling—perfect for tarts, entremets, plated-dessert dots, or any application where texture matters as much as flavour.

It’s quick to make, uses only four ingredients, and delivers a concentrated raspberry punch without being overly sweet.

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Ingredients You’ll Need

• Frozen raspberries
• Superfine sugar
• Pectin NH
• Fresh strained lemon juice

These come together to create a stable, bright, and beautifully balanced preserve.

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How to Make Raspberry Preserves with Pectin NH

1. Heat the raspberries

Add the frozen raspberries to a saucepan with half of the sugar. Warm gently until the berries release their juices and begin to simmer.

2. Add the sugar–pectin mixture

Whisk the remaining sugar together with the pectin NH. Sprinkle it into the saucepan while stirring to avoid clumping.

3. Boil for 1 minute

Bring the mixture to a full boil and cook for exactly 1 minute. This activates the pectin and ensures a clean, glossy set.

4. Finish with lemon

Remove from the heat and stir in the strained lemon juice to brighten the flavour and preserve the colour.

5. Store

Transfer the hot preserve to a vacuum-seal bag or airtight container. Chill completely until softly gelled.

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Delicious Ways to Use It

• As a tart or cake filling
• Inside macarons or choux
• Swirled into ice cream
• As an entremet insert layer
• As a plated-dessert element

Its vibrant colour and smooth texture make it a pastry essential.

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Tips for Best Results

• Always mix pectin NH with sugar first to prevent lumps.
• Don’t boil longer than one minute to maintain the fresh raspberry flavour.
• Strain the preserve if you need a seedless finish.
• For a firmer set, add 1–2 g extra pectin NH.