Hi! I’m Cassandre, and today on Caramel Loafing, we’re making a visually stunning and romantic French jam: the Rose, Lychee & Raspberry Jam — also known as Confiture Ispahan.
This heavenly combination was created by none other than pastry legend Pierre Hermé in collaboration with the queen of French preserves, Christine Ferber. The name “Ispahan” refers to a variety of Damask rose and is also the signature flavor series of Pierre Hermé. This jam beautifully captures the essence of that elegant inspiration.
With the juicy fragrance of lychee, the tartness of raspberries, and a delicate floral note of rosewater, this jam is far more than a spread—it’s a spoonful of perfume for your palate. This dreamy blend is one of our all-time favorites at Caramel Loafing. If you love homemade jam, this one is a must-try.
Looking for more French-style jam recipes? Try these next:
Chunky French Strawberry Jam and
French Cherry Jam
Muscat Grape Jam (You can also use other sweet, seedless grapes!)
Rum Vanilla Pineapple Jam
Rose, Lychee & Raspberry Jam (Confiture Ispahan) Recipe
Ingredients
Yields 3 jars (150 ml each)
- Raspberries – 300g (10.6 oz), fresh or frozen
- Lychee flesh – 200g (7.1 oz), peeled and pitted
- Granulated sugar – 350g (12.3 oz)
- Fresh lemon juice – 20g (0.7 oz)
- Rosewater – 25ml (0.85 fl oz)
Curious about the nutritional info? Use our Dessert Nutrition Calculator for a detailed breakdown.
Instructions
- Wash the lychees under running water and gently scrub away any dirt. Soak them for 3–5 minutes, rinse again, then pat dry with a clean towel or paper towel.
- Peel and pit the lychees. Cut the flesh into 3 to 4 chunks each—avoid chopping too small.
- If using frozen raspberries, let them thaw at room temperature for about 20 minutes.
- Blend the raspberries into a purée using a food processor. Place a fine mesh strainer over a saucepan and pour the purée through, pressing with a spoon or spatula to remove the seeds and extract the juice. You can skip this step if you don’t mind a seedy texture.
- Add the lychee chunks, lemon juice, and sugar to the raspberry juice. Stir to combine and heat over medium heat just until it starts to simmer. Remove from heat.
- Transfer the mixture to a large bowl, cover with parchment paper, and let it cool at room temperature. Then refrigerate overnight.
- The next day, sterilize your jars. Pour the chilled jam mixture back into a saucepan. Heat over medium-high heat, stirring continuously. Once it reaches a boil, cook for another 10 minutes or until thickened to your desired consistency. Skim off any foam while cooking.
- Stir in the rosewater and bring to a brief boil once more. Remove from heat.
- While still hot, pour the jam into the sterilized jars, seal tightly, invert the jars briefly to create a seal, then let cool completely before refrigerating.
Watch the full process in this video: How to Make Rose, Lychee & Raspberry Jam