French Litchi, Raspberry and Rose Jam Recipe: Inspired by Pierre Hermé

by Sweet Dumpling
French Litchi, Raspberry and Rose Jam Recipe: Inspired by Pierre Hermé

Hello everyone, today we’re going to show you how to make a beautiful pink-red jam with the wonderful fragrance of litchi, raspberry and rose, it’s inspired by classic french jam Confiture Ispahan, which was created by Pierre Hermé and Christine Ferber.

This recipe is a step by step guide to making a homemade preserve. It’s easy and so delicious. Mix with 3 fruits to create a fantasy flavor to become a longtime favorite. Even a jam-making novice can make it easier.

French Litchi, Raspberry and Rose Jam Recipe: Inspired by Pierre Hermé
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Confiture Ispahan Recipe

Rating: 4.5/5
( 2 voted )
Serves: 3 jars Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • raspberries 300g, fresh or frozen
  • litchi 200g pitted and skinned
  • granulated sugar 350g
  • lemon juice 20g
  • rosewater 25ml


  1. Rinse and rub the litchis under a running tap, and soak them for 3~5 minutes. Then wash again, drain and pat them dry with a tea towel or paper towel.
  2. Remove the skins and pits of litchis, and cut into 3-4 pieces.
  3. Leave the frozen raspberries to finish defrosting at room temperature for 20 minutes.
  4. Add raspberries into a food processor, pulse until the mixture becomes smooth. Place a fine-mesh strainer over a saucepan, pour the pureed raspberries into the sieve, mash and press with a spoon to remove the seeds. But if you don’t mind the seeds, you can ignore this step.
  5. Add litchis, lemon juice, and sugar to the saucepan, mix well and then heat to a simmer over medium heat, turn off the heat.
  6. Pour the fruit mixture into a large bowl. Cover with a parchment and plastic wrap, let cool and then place in the refrigerator overnight.
  7. The next day, to sterilize jam jars at first. Pour the mixture puree into a saucepan. Stir gently over medium-high heat, bring to a boil, and boil for more than 10 minutes. stir frequently and skim the foam.
  8. After 10 minutes, add rose water to the jam, and bring it to a boil again.
  9. Remove from heat and ladle hot jams into sterilized jars. Place lids and seal. Turning the jars upside down. Let cool and place in the refrigerator.


☞ This recipe can make 3 jars (150ml, each)

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Recipe video


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