I'll be honest, jam has never excited me. I never opted for jam on my toast, or in my croissants, or as a filling in any other pastry. Meh, I always preferred nutella and peanut butter or just pure butter with some sugar and cinnamon. However, I love making jam, especially in the winter. I love hovering over a stove and stirring continuously in a slow regular motion. The steam rising up to your face and fogging up the windows, the scent sweetening the kitchen -- I mean it's like the equivalent of going to the spa for me.
Makes 2 400g jars
1 vanilla pod
Put the sugar and raspberries in a pot. Cut the vanilla pod in half, scrape out the seeds and put it in the pot along with the pod.
Put it on medium-high heat and stir. Bring to the boil and cook for about 10 minutes.
It's ready when it reaches 105C, or place
a teaspoonful of the jam onto a plate and put it in the fridge to let
cool. After five minutes, take it out and push it with your finger: if a
crinkly skin has formed on the jam, then it has set. It if hasn’t
continue to boil for another 5 minutes, then do another test.