Summary

Ingredients

• 1.4 kg peach (s), (vineyard peaches)
• 1 kg preserving sugar, (: )
• 1 vanilla pod (s)
• 0.5 ½ lemon (n)

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Instructions

1. Wash, stone and quarter the vineyard peaches, weigh 1 kg and place in a large saucepan. Puree with the hand blender and stir the preserving sugar into the fruit mass. Now heat, stirring constantly.
2. In the meantime, cut the vanilla pod in the middle and scrape out the vanilla pulp. When the mixture boils, add the vanilla pulp and pod and the juice of half a lemon. Stir well and cook for 3 minutes.
3. Take the saucepan off the hob, take out the vanilla pod and pour the hot jam into glasses. Close tightly immediately.
4. Makes approx. 8 glasses of 230 ml each.