Wild peach – vanilla – jam

Ingredients for 1 servings:

• 1 kg peach(s), ripe wild peaches (skinned and pitted)
• 500 g gelling sugar, 2:1
• 5 g citric acid
• 1 vanilla pod(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pour boiling water over a good kilogram of soft, ripe fruit in a bowl and let it steep for a moment. Then halve it and remove the skin and stones. Weigh out a kilogram of fruit flesh, place it in a saucepan and puree it with a hand blender. Mix in the gelling sugar and citric acid and mix well. Split open the vanilla pod, scrape out the seeds and add it to the puree. Then bring the mixture, including the vanilla pod, to a boil while stirring. Boil gently for 3 minutes, stirring continuously. Remove the vanilla pod and fill hot, clean jars and seal tightly. Note: Wild peaches are also available in summer under the name flat or mountain peaches and are much more aromatic than regular peaches. Their flesh is very light and sweet. However, they should not be confused with vineyard peaches. Due to their low acidity, they do not gel as well. My jam, using the specified amount of citric acid, is creamy (but not too runny) and spreads easily. If you prefer a firmer jam, you may need to increase the amount of citric acid or slightly reduce the amount of fruit.