Summary

Ingredients

• 100 g suar
• 750 g peach (s), peeled and pitted
• 250 g raspberries, fresh or frozen
• 1 kg preserving sugar, :
• 1 lemon (s), juice it
• 1 vanilla pod (s)

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Instructions

1. Blanch the peaches in boiling water for 1 minute, then rinse with cold water. Then peel off the skin, remove the stone, cut into small pieces.
2. In a large enough saucepan, caramelize 100 g sugar over moderate heat. When the desired tan is achieved, bring the lemon juice and a little water to the boil.
3. Cut the vanilla pod lengthways, scrape out the pulp and put the pod and pulp with the raspberries, peaches and preserving sugar in the saucepan. Bring the jelly sugar pack to the boil according to the cooking instructions, fish out the vanilla pod shortly before the end and pour the boiling hot jam into clean glasses, screw on immediately and let them cool on the head for 1 hour.
4. If you want a velvety, musky jam, you can finely puree the mixture with the hand blender at the end of the cooking time, then briefly bring it to the boil again and pour it into the glasses.
5. If you want a less sweet jam, use 500 g preserving sugar 1: 2.