- Take the zest from a lemon. Cut them into thin wools, boost them and refresh them. Press the lemon to recover the juice. Cut the melon into pieces after removing the seeds.
- In a jam bowl, bring 15 cl of the water to a boil with sugar, zest and lemon juice.
- Add the melon. Cook for 30 minutes over low heat, mixing often.
- Then add the raspberries. Continue cooking 15 to 20 minutes.
- Check the cooking: a few drops of jam poured on a cold plate freeze almost immediately.
- ECUMER if necessary and proceed without delay the putting in jars. Close them and turn them back for 1 min, then put them back to the location to let them cool.
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Framboise,fraise,cantaloups je peut mélanger confiture merci