Apricots and raspberries jam
20
20
12
No
Ingredients
- 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
Preparation
Side-by-side mode
- Hull raspberries.
- Slice mump 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.
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