Raspberry-pistachio jam

Raspberry-pistachio jam

Original, a recipe of raspberry-pistachio jam for gourmands.


  • 1 kg of raspberries
  • 500 g caster sugar
  • 2 tbsp. lemon juice
  • Some pistachios


Put the washed raspberries in a saucepan. Pour the sugar and lemon juice over the fruits. Bring to a boil, add the pistachios at this time and cook another 10 to 15 minutes after boiling.

Fry and put the jam still hot in pots. Turn the pots and let cool for a day.

Put your pots back in place and put them back in a dry place, away from the light.