Raspberry and tonka jam Recipe
600 g of raspberries
200 g of sugar
200 g brown sugar (or white sugar)
juice of one lemon
1 tonka bean
Number of servingsSeveral
- In a pan, 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 then let the mixture reduce for about 15 minutes over high heat, stirring regularly.
- 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