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
Peach and Vanilla Jam
Peach and Vanilla Jam

Instructions

  1. Cut the pitted peaches together with the skin into small pieces and place in a large saucepan.
  2. Scrape out the vanilla pod and mix the pulp into the peach pieces.
  3. 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).
  4. Add a little squirt of lemon juice before boiling.
  5. Bring to the boil while stirring, then let it simmer for at least 4 minutes while stirring constantly.
  6. After a successful gel test, fill immediately into hot-rinsed jars.
  7. Turn the glasses upside down and let stand upside down for 10 minutes.
  8. 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.
  9. The skin gives the jam a wonderful piebald color.

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