Summary

Ingredients

• 500 g raspberries, fresh or frozen
• 250 g preservin suar
• 2 packs vanilla sugar, real
• 1 vanilla pod (s)
• 1 clove (s)
• 0.5 ½ lemon (s), its zest
• 1 stalk lemongrass

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Instructions

1. Halve the vanilla pod and scrape out the pulp. Simmer all ingredients in a pan or saucepan over low heat for 20 minutes. Remove the vanilla pod and clove.
2. Pour the jam up to the brim in a glass rinsed with hot water, close it and turn it upside down to create a vacuum. Let cool down like this.
3. If you like the jam without seeds, the mixture is passed through a sieve before filling.