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Apricots and raspberries jam

Author: Les Cultures de chez nous
Confiture d'abricots et de framboises
Preparation 20
Baking 20
Portions 12
Freezing No


  • 500 ml (500 g) of raspberries
  • 500 ml (500 g) of pitted apricots
  • 800 ml (800 g) of sugar
  • 5 ml (1 teaspoon) of lemon juice
  • Gelling
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  • Hull raspberries.
  • Slice mumps apricots into quarters. Display in a jam basin. Add sugar, lemon juice and a bit of gelling, then bake for about 20 minutes.
  • Add raspberries. Carefully mix without crushing it.
  • Check cooking. Skim and set into the pots.

Chef's notes