Raspberry & Chocolate Jam recipe by Mark Tok, Head Pastry Chef at the Westin Hotel Sydney.
View the Scone Recipe.
View the Strawberry Jam Recipe.
Combine a tablespoon of sugar with the pectin in a bowl and set to the side
Place the raspberry puree, remaining sugar, glucose and the sugar and pectin mixture in a saucepan and bring to the boil.
Boil this mixture for 5 minutes.
After 5 minutes take of the heat and add your caraibe chocolate and lime juice.
Mix until combine.