- In a saucepan, put the raspberries, sugar and lemon juice.
- Reduce over low heat for 5 minutes while crushing the raspberries.
- Grate the tonka bean and mix well and then reduce the mixture for about fifteen minutes over high heat, stirring regularly.
- Transfer the jam in the jars and close well.
Tips: to check that the jam is ready, pour a few drops on a cold plate, then tip the plate. If they flow slowly, the jam is ready. If the drops flow quickly, leave the jam on the fire longer.
Recipe offered by Macuisine enthusiait for Le Parfait
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