Peach and Vanilla Jam

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	4 mins
Total Time	1 hr 34 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

g 1,500 peach (s), ripe, weiht without stone
500 g preservin suar, 3: 1
1 vanilla pod (s)
1 squirt lemon juice

Instructions

Cut the pitted peaches together with the skin into small pieces and place in a large saucepan.
Scrape out the vanilla pod and mix the pulp into the peach pieces.
Stir in the preserving sugar and let everything stand for about 1-3 hours (the longer the rest time, the softer the pieces of fruit will be later, 1 hour was enough for me).
Add a little squirt of lemon juice before boiling.
Bring to the boil while stirring, then let it simmer for at least 4 minutes while stirring constantly.
After a successful gel test, fill immediately into hot-rinsed jars.
Turn the glasses upside down and let stand upside down for 10 minutes.
The vanilla pod gives the jam a soft note, which means that the possibly bitter peach skin is no longer of any consequence in terms of taste.
The skin gives the jam a wonderful piebald color.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.