Raspberry Jam

Ingredients

• 1 kg yellow raspberries
• 1 kg gelesugar (1:1)
• 2 tbsp lemon juice (30 ml)
• 1 vanilla bean (pulp)

Instructions

1. 1.

   Clean jars and lids thoroughly: sterilize in a pot of boiling water for about 10 minutes and let drain on a clean towel.

2. 2.

   Wash the raspberries, dry them, halve and core. Mix with sugar, lemon juice and vanilla pulp and let steep for 2 hours.

3. 3.

   Heat everything together in a pot and cook at high heat for 4 minutes. Remove from heat, fill canning jars, seal tightly and leave upside down for 10 minutes. Turn the raspberry jam over again and allow to cool completely.