Currant-peach jam with vodka

Ingredients for 1 servings:

• 400 g currants, red, prepared and weighed
• 400 g peach(s), prepared and weighed
• 2 tbsp lemon juice
• ½ stalk(s) vanilla
• ½ tonka bean(s), can also be omitted
• 40 g vodka
• 500 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Also suitable for filling cookies

Boil the currants briefly and then strain them through a sieve (if you don’t mind the stones, you don’t need to). Peel the peaches (this is also a matter of taste). Place the fruit in a saucepan along with the lemon juice, grated tonka bean, and scraped vanilla pod. Stir in the gelling sugar and let everything stand for about an hour. If you like your jam finer, you can briefly blend it with a hand blender. Bring the jam to a boil according to the package instructions, add the vodka during the last 5 minutes, and bring everything to a vigorous boil again. Test the setting and pour the jam into prepared twist-off jars. Screw the lids back on and turn the jars upside down for at least 5 minutes.