Ok, ok, I know, I am a little late with the post. This one is a slightly disconnected post... Because in reality I made this jam few weeks ago, after buying the last available lychees from a produce store in Chinatown. And instead of fixing myself a martini, I decided to throw them in the pan.
Needless to say, I freely adapted this recipe from Christine Ferber's book again. How boring.
with Raspberries & Rose Water
lychee, peeled and pitted 2 and 1/4 lb.
raspberries 1 lb.
sugar 1 lb.
lemon 2
rose water 1 and 1/2 ounces
green apple 2
raspberries 1 lb.
sugar 1 lb.
lemon 2
rose water 1 and 1/2 ounces
green apple 2
Peel and pit the lychees. Cut them in pieces and put them in a bowl with raspberries, juice from the lemons and sugar. Cover with plastic and let it rest in the fridge overnight.
The next day, place the fruit mixture in a large pot, add the peel from the apples and bring it to boil, skimming when needed. Few minutes before the jam reaches the desired thickness, add rose water and stir well.
Discard the apple peel, pour the jam in cleaned and sterilized glass jars, cover with lid and let them boil in a large pot full of water for 20 minutes. Turn off the heat and let the jars cool in the same water to create vacuum.
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