- The day before, rinse the raspberries. Peel, seed and cut the red peppers into an diced about 1 cm side. Cut the vanilla pods and collect the seeds using the tip of a knife. Place everything in a bowl and pour the sugar.
- Leave to macerate one night without stirring.
- The same day, mix everything and place this red fruit jam in the jam bowl to cook it 30 min over medium heat. To check the cooking, immerse a wooden spoon in the jam and bring it out. The jam is cooked when the drops falling from the spoon form small pearls.
- 10 min before the end of the cooking of the jam, dive the empty pots in a large pot of boiling water for 5 min. Drain and dry them. Put the jam still hot. Return the cover and immediately return the pots for 1 min then put them back to the place to let them cool.
Extract from the homemade book "Bars, compotes and jams" from Hachette Cuisine editions.
Photographer: Philippe Vaurès-Santamaria.
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