Vineyard peach jam

Ingredients for 6 servings:

• 1 kg peach(s) , (vineyard peaches), weighed without stone
• 500 g gelling sugar, 2:1
• 4 stalks of lemon verbena
• ½ vanilla pod(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

with lemon verbena

Cut the peaches into pieces and puree with a blender or hand blender. Now add the gelling sugar and mix well. Scrape out the vanilla pod and add the pulp to the peach puree. Wash the lemon verbena, pluck the leaves from the stems, and chop very finely. Now proceed according to the package instructions for the gelling sugar. Heat in a saucepan until the mixture boils, then let it simmer for 4 minutes. If necessary, test for setting by taking a spoonful of the jam from the saucepan, spreading it on a small saucer, and when it cools, check whether it has set and no longer runs off the plate when tipped over. Sterilize the jars and lids for the jam by boiling them. After cooking, add the chopped lemon verbena to the jam and immediately fill the sterilized jars with the finished jam. Seal the jars and turn them upside down until they cool. Then label them and store them in a cool, dark place. This amount makes about 6 jars of 150 ml each.