Raspberry Jam

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod in half lengthwise. Scrape out the pulp with the back of a knife. Wash the verbena, shake dry and chop the leaves into small pieces. Mix raspberries, vanilla pod and vanilla pulp and jam sugar in a large pot.

2. 2

   Bring to the boil over high heat while stirring constantly. Add the chopped verbena and cook for at least 3 minutes until bubbly. Immediately fill jam into prepared twist-off jars and close them. Place the jars on the lid for about 10 minutes, then turn them over and let them cool down

3. 3

   waiting time approx. 2 hours