Raspberry and blackberry jam

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  • 1 lb raspberries
  • 1 lb blackberries
  • 1 lb 9 oz sugar


Rinse and put the fruits in a medium pot with the sugar. Stir well and cook over medium heat, counting 20 minutes once the jam starts to boil.

Do not forget to stir constantly to prevent them from sticking to the bottom of the pan.

Once the jam is ready and still hot, you can sift it to remove the seeds, or leave it as it is, unstrained and with a homemade touch.

Distribute into hermetic glass jars and keep in a dry and hopefully dark place.

Delicious and simple, this jam can last up to 6 months if preserved in the right conditions.