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Recipe Brugnus and raspberry jam

Tartinez les saveurs de l'été avec cette confiture associant la bonne chair sucrée et généreuse du brugnon, cousin de la pêche, et des petites framboises au goût subtil. Avec cette recette, vous aurez du pot de les déguster toute l'année.

Confiture Brugnons et Framboises
Preparation time:
30 mn
Shelf life:
12 mois dans un endroit sec et frais (<6 C°)
Difficulty:
Community rating:

Ingredients

Number of persons: Plusieurs
  • 400 g de brugnons sans les noyaux
  • 400 g de framboises
  • 700 g de sucre cristallisé
  • 1 petit citron vert
  • Noix de muscade

Recommended products

We recommend: Confituriers Le Parfait > Confiturier - 324 ml (Diamètre : 82)

    Preparation

    1. Wash and pit the brungons, weigh 400 g and cut them into pieces.
    2. Wash the lemon, mince it in thin rings while removing the seeds.
    3. Put the sugar with ½ glass of water in your bassine with a bonfit and bring to ebullition then add the brungons, the raspberries, the lemon and a ½ spoon of grated nutmeg. Cook for 7 minutes.
    4. Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
    5. ECUMER AND GOOD WITH PATS.

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