No experience with pectin for baking, but some for jam. Looks to me like the recipe requires a low sugar pectin and you used regular.
For others, based on the Google translation, the insert calls for:
240g raspberry puree (or frozen or fresh raspberries mixed and chinoisées)
pectin 5g NH
caster sugar 50g
250g fresh raspberries
Mix 5 g pectin NH with 50g sugar powder. Add sugar mixture / pectin raspberry puree 240g , all in a small saucepan. Mix well with a magical spoon or a small whip, and bring everything to a boil for one minute (at this point, if you want to have an idea of the final consistency, just pour a drop on something cold well) . Pour the insert in a circle set to 16cm (Seal the circle with aluminum foil!) Add 250g fresh raspberries and reserve in the freezer for at least two hours (you can keep a few raspberries for decoration).
BTW, Paul, those CP Kelco booklets are awesome. Have saved copies.
