500 g raspberry
300 g sugar
1/2 pod vanilla
Raspberries to sort, wash and dry.
Put the berries in a saucepan at the same time sprinkling with sugar, leave to release the juice.
To reveal half of the vanilla pod, remove the seeds, together with the pod to add to the berries.
On low heat to bring the raspberries with the sugar and vanilla to the boil, then remove from heat, allow to cool.
The cooled jam again bring to boil on low heat to boil 4-5 minutes
Next jam raspberry with vanilla poured into sterilized banks, if desired, the vanilla beans can be left in a jam or remove.
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