Peach and vanilla jam

Ingredients for 1 servings:

• 1,500 g peach(s), ripe, weight without stone
• 500 g gelling sugar, 3:1
• 1 vanilla pod(s)
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 34 minutes

Tastes good as a spread, but also goes well with baked Camembert

Cut the pitted peaches, including the skin, into small pieces and place them in a large saucepan. Scrape out the vanilla pod and mix the pulp into the peach pieces. Stir in the gelling sugar and let it stand for about 1-3 hours (the longer the stand time, the softer the fruit pieces will be; for me, 1 hour was sufficient). Before bringing to a boil, add a small squeeze of lemon juice. Bring to a rolling boil while stirring, then continue to boil for at least 4 minutes, stirring continuously. After the set test has been successfully completed, immediately pour into hot, rinsed screw-top jars. Turn the jars upside down and let stand upside down for 10 minutes. The vanilla pod gives the jam a “soft” note, which helps to subdue the slightly bitter peach skin. The skin gives the jam a beautiful “mottled” color.