Raspberry jam with mint

500 g raspberries

250 g sugar

2 sprigs mint

Berries sort, wash, soak in water to bugs surfaced, dry.

Pour the raspberry in a pan, sprinkling with sugar, leave to release the juice.

Put in a saucepan mint and bring everything to a boil, boil the jam 5 minutes on low heat, then remove from heat and allow to cool jam.

After cooling again to put a pot of jam on the fire and bring to a boil, boil after boiling for 10 minutes on low heat.

Get mint sprigs, pour the jam raspberry and mint on sterilized jars, roll up.