Ġamm tal-ħawħ u tal-vanilla

Put the peaches in boiling water for 30 seconds, remove them and peel them. Remove the seeds. Put in a large saucepan and chop up with the hand blender. The pot should only be half full, as the mixture will boil up later.

Add the preserving sugar and vanilla sugar and stir in. Bring the mass to the boil. Let cook for 4 minutes, then do the "plate test". To do this, put a tablespoon of the jam on the plate, chill briefly and then swirl the plate a little. This is how you check the consistency, if the jam is still too runny for you, boil it for another 2 minutes. The jam foams on the surface, if this bothers you can skim off this foam. But you can eat it without hesitation.

Fill the cooked mass hot into clean, dry glasses. I fill it up to the brim, clean it with a paper towel and seal the glasses. Then I turn them upside down until they are cold. It is best to let it stand overnight.

I usually cook twice the amount of the ingredients and get 10 glasses (300g).