Raspberry jam with mint

Clean the fruits and prune them with a fork. Grate the yellow skin thinly from the lemon and squeeze out the fruit.

Spoon the pieces of fruit, strips of zest, juice and sugar together in a large pan and bring everything very slowly to the boil. Once the mixture has boiled, stir everything well and remove the pan from the heat. Scoop any foam with a wet skimmer from the jam. When the mixture has cooled down, place a piece of parchment paper on the fruit and let the pan stand overnight.

Bring everything back to the boil the next day and cook the jam for 10 minutes. Stir occasionally. Spoon the fresh mint through the jam. Pour jam into jam jars and close them. Let the pots stand for 15 minutes, then put them on the head for 5 minutes. Turn the pots again and let them cool down. Keep the jam in a dark place for 4 weeks to allow the flavors to withdraw.