Alma Bax 
Pierre Hermé, the pastry chef behind the famed Parisian patisserie Ladurée, has created a new dessert called French Litchi, Raspberry and Rose Jam Recipe. The recipe is inspired by the litchi fruit which is native to Southeast Asia.
The rose jam is a recipe that Pierre Hermé created in the late 1980s. It’s a recipe that he has used in his macarons and other desserts.
Good day, everyone! Today we’re going to teach you how to make a gorgeous pink-red jam with the delightful scent of litchi, raspberry, and rose, which is inspired by Pierre Hermé and Christine Ferber’s famous French jam Confiture Ispahan.
This recipe shows you how to make homemade preserves step by step. It’s simple and tasty. Combine three fruits to make a fantastic taste that will become a long-time favorite. Even a beginner jam maker can make it simpler.
Ingredients
- 300g raspberries, fresh or frozen
- 200g litchi, pitted and peeled
- 350g granulated sugar
- 20 g lemon juice
- 25ml rosewater
Instructions
- Soak the litchis for 35 minutes after rinsing and rubbing them under running water. Then wash them one more, drain them, and dry them with a tea towel or paper towel.
- Litchis should be peeled and sliced into 3-4 pieces, with the skins and pits removed.
- Allow 20 minutes for the frozen raspberries to thaw at room temperature.
- In a food processor, combine raspberries and pulse until the mixture is smooth. Pour the pureed raspberries through a fine-mesh strainer set over a saucepan, crush and press with a spoon to remove the seeds. You may skip this step if you don’t mind the seeds.
- In a medium saucepan, combine the litchis, lemon juice, and sugar, and stir well. Heat to a simmer over medium heat, then remove from the heat.
- Fill a large mixing bowl halfway with the fruit mixture. Allow to cool before covering with parchment and plastic wrap and placing in the refrigerator overnight.
- To begin sterilizing jam jars the following day. Fill a pot halfway with the pureed mixture. Over medium-high heat, gently stir, bring to a boil, and cook for more than 10 minutes. Skim the froth and stir regularly.
- After 10 minutes, add the rose water and bring the jam back to a boil.
- Remove the jam from the heat and pour it into sterilized jars. Place the lids on top and secure them. Turning the jars on their sides. Allow to cool before placing in the refrigerator.
Notes
This recipe yields 3 jars (150ml, each)
Related Tags
- ispahan cake
- how to make raspberry jam
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Ben Austin 