Raspberry Jam with Vanilla

Ingredients

• 1 kg raspberries
• 1 lemon (juice)
• 1 vanilla pod
• 500 g invert sugar (2:1)

Instructions

1. 1.

   Rinse the autumn raspberries and wash only if absolutely necessary, as they lose juice and absorb water. Mix the fruit with lemon juice, split vanilla pod, and invert sugar, then let steep for about 30 minutes.

2. 2.

   Stir and bring to a boil. Boil vigorously for about 4 minutes, stirring constantly. Perform a setting test, remove from heat, and fish out the vanilla pod again.

3. 3.

   Fill hot-washed jars almost full and seal immediately with a screw cap. Let cool.