Since I was given a bucket of peaches, I experimented a little and modified a recipe to suit my taste. The result is very tasty! The basic recipe can be converted depending on the amount of fruit present.

Preparation 2: Stone the peaches and cut them into large pieces. Pluck the thyme leaves from the stem. Squeeze the lemon. Prepare 5 small jam jars

Let the sugar caramelize in the jam saucepan, add the peaches, also the thyme and puree everything finely. Add the lemon juice and the vanilla flavor. It is of course finer with a vanilla pod. Stir in the preserving sugar and bring to the boil, stirring constantly.

Boil the jam for at least 4 minutes. Make a gel test. If this is successful, pour the jam into jars while it is still hot. If too thin, add citric acid.