Raspberry Jam
1.
Wash the raspberries and remove the stalks at the back
2.
Sprinkle the fine sugar evenly, stir evenly, and simmer slowly over low heat
3.
Skim the scum produced during the cooking, and add a tablespoon of glucose syrup when the jam becomes thicker.
4.
Squeeze the lemon juice of half a lemon, simmer until the jam is ripe to the condensation point, let cool and bottle