Peach citrus jam

Ingredients for 4 servings:

• 1 kg peach(s), yellow flesh
• 750 g gelling sugar 2:1
• 1 vanilla pod(s)
• 250 ml grapefruit juice, freshly squeezed
• 1 lemon(s), the juice

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

simply

Wash the peaches thoroughly, peel and pit them, and cut them into slices about 1/2 cm thick. You will need 750 g of pure peach flesh. I prefer unpeeled peaches because the flavor is more intense. Squeeze the grapefruit, oranges, and lemon. You can adjust the quantities of the fruit specified; use more or less grapefruit juice or orange juice instead, depending on your taste. However, the lemon juice content should not be less than half a peach to ensure gelling. You will need a total of 250 ml of juice. Add the citrus fruit juice to the peach flesh, add the gelling sugar, and mix everything well. Let the fruit, juice, and sugar mixture steep for about an hour, then bring to a boil while stirring. After about 5 minutes of cooking, purée thoroughly with a hand blender; the peach pieces should be as finely chopped as possible. Stir the vanilla bean, cut into pieces about 1/2 cm long, into the fruit puree. Then boil briskly for at least another 2 minutes. If the gelling test doesn’t produce the desired result, add a little more lemon juice or acid and bring back to a boil. Pour into screw-top jars, seal, and let stand upside down for half an hour. This yields approximately 4 jars of 450 g each.