Confiture abricots-framboises aux amandes

Apricot-framboises with almonds

Jams & Jellies

Préparation

Traitement thermique

30 min

Temps de conservation

12 months in a dry and fresh place (<6 c °)

For jams that change from the ordinary, nothing beats the originality of good homemade jam. In this recipe, you will like the mixture of genres of two fragile summer fruits: acidity and sweet, subtlety and strength, melting and crunchy with its tapered almond touches. This unexpected marriage will not leave you indifferent.

For how many ?

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

Ingredients

Apricot (pittedness)

4 kg

Raspberry

500 g

Sugar

4 kg

Almonds

300 g

Water

Steps

Make a syrup with sugar and water.
Main and cut the apricots in half. Rinse the raspberries. Scan the almonds and soak them in cold water, then remove the skin.
Once the syrup is liquid for the apricots there gently, then raspberries and almonds. When everything is integrated, cook for 25 to 30 minutes.
Remove the remaining fruit and let the syrup thicken for 30 to 45 minutes. Mix the fruits. When the syrup is thick, add the fruit mixture and bring to a boil for 1 or 2 minutes.
Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
Fill the pots to the top, screw the capsule and immediately turn the pots over for 1 min, then put them back to the place to let them cool completely.

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