Can Rasberry Jam , Jelly or juices be used as the fruit in this recipe. If so how much sure jell would I use much pectin

I also would not recommend tweaking this particular recipe- however, what you suggest is not beyond the realm of possiblity. You can add more pectin to a jam that didn't set up properly, and a fruit pate is really not much more than overly thick fruit jam. I would suggest you use a pectin that does not require more sugar added in, though- or your end product could end up sickly sweet. There are low/no sugar pectins in dry or liquid forms, and my personal favorite is Pomona's Pectin. Plus their site has a recipe for a fruit pate using their pectin, and some mention of using jam to do it as I recall.

I wouldn't make any substitutions. Getting something like this to work is tricky business. The recipe was tested with fresh strawberries, which have a moisture level that needs to be paired exactly with the other ingredients. Perhaps you can find a recipe that uses jam that has been thoroughly tested. Good luck! ;o)