Ingredients

  • For 3 pots
  • 500 ml (500 gr) of raspberries
  • 500 ml (500 gr) of pit apricots
  • 800 ml (800 gr) of sugar
  • 5 ml (1 teaspoon) of lemon juice
  • Gelling
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Preparation

  • Hull raspberries.
  • Slice mumps apricots in quarter. Display in a jam basin. Add sugar, lemon juice and a bit of gelling, then let bake for about 20 minutes.
  • Add raspberries. Carefully mix without crushing it.
  • Check cooking. Skim and set into the pots.

Chef's notes

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