Clean the apricots in a bowl of water and dry them delicately in a piece of cloth.

Stone the apricots and cut them into small pieces before putting them in a salad bowl and covering them with sugar.

Film and leave to rest for 12 hours in the fridge. This step will allow to separate the juice by the hygroscopic (absorbing) action of the sugar.

Put the apricots in a thick bottom pan.

Add the raspberries, the coconut cream and the finely grated ginger.

Heat at high heat to bring to a boil and reduce the heat to simmer slowly, mixing from time to time with a wooden spatula.

Remove the jam from the heat at 105°C and add the juice of one lemon. The lemon helps activate the pectin, a natural gallant found in fruits.

Bring back to a boil and stop the heat.

To check on the cooking of the jam, lay some of it on a plate, which you have previously cooled in the fridge. If it jellifies, the jam is ready.

Pour the jam in a sterilised jar. Fill the jar up to the top and close it. Turn it upside down to make it airproof.

This jam is not as sweet as traditional jams, keep it in the refrigerator and eat within 6 months.