Brugnus and raspberry jam

Jams & Jellies

Spread the flavors of summer with this jam combining the good sweet and generous flesh of the brugnon, cousin of fishing, and small raspberries with a subtle taste. With this recipe, you will have a pot to taste them all year round.

For how many ?

Jumper Le Parfait > Cumber - 324 ml (diameter: 82)

Ingredients

Brugnons (Without the cores)

400 g

Raspberry

400 g

Powdered sugar

700 g

Small green lemon

Nutmeg

Steps

Wash and pit the brungons, weigh 400 g and cut them into pieces.
Wash the lemon, mince it in thin rings while removing the seeds.
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.
Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
ECUMER AND GOOD WITH PATS.

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