Bake Stable Filling Recipe

This recipe is for a bake stable fruit preparation using 30 % fruit. Please note that due to the 30 % fruit content the product cannot be labeled as “Jam” under Australian and NZ regulations.




Pectin Low Methoxy (Bakery), Code ISPCAB9.1 or ISPCAB9.5

12 g

Fruit (Apple Pulp)

300 g

Sucrose Sugar

490 g

Glucose Syrup

150 g


120 g

Sodium Citrate, Code ISSODC

1.0 g

Calcium Citrate, Code ISCCP2234.1 or ISCCP2234.5

0.6 g

Citric Acid Solution 50 %

3 – 6 ml

Gross Weight

Approx 1080 g


80 g

Net Weight

1000 g

Final Solids

65 % minimum

Final pH



  1. Mix the pectin with about 100 g of the sugar.
  2. Mix about 60 g sugar with the sodium citrate and calcium citrate. Add this to about 40 g of hot water and mix well.
  3. Add the fruit to the cooker, and the remaining water and then slowly add the pectin / sugar blend. Bring to the boil while stirring to ensure the pectin is completely hydrated and dissolved.
  4. Add the remaining sugar and glucose syrup, and bring back to the boil.
  5. Add the sodium citrate / calcium citrate solution and stir thoroughly.
  6. Adjust the pH with Citric acid, and fill.

The Fruit filling may be filled at higher temperatures (e.g. 80°C) into suitable containers or stirred while cooling in the main cooking vessel and filled at a lower temperature, giving some loss in heat stability and a more pasty texture. For best heat stability the fruit filling should not be transported or used for at least 24 hours.