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
Print Recipe
Pin Recipe 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.
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