Raspberry and tonka jam Recipe

1. In a pan, put the raspberries, sugar and lemon juice.
2. Reduce over low heat for 5 minutes while crushing the raspberries.
3. Grate the tonka bean and mix well then let the mixture reduce for about 15 minutes over high heat, stirring regularly.
4. Ladle immediately into jars, turn the jars upside down for one minute, flip over and allow to cool.

Tips:  to check is your jam is fully cooked, do the cold plate test. Drip a few drops of jam on a cold plate and tip the plate; the jam should trickle slowly.

Recipe suggested by macuisineenthousiaste for Le Parfait