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Amanda McInerney of www.lambsearsandhoney.com

Peach Vanilla Jam

4.58 from 7 votes
Wash peaches and dry with a clean tea towel to remove most of the fuzz - no need to peel the fruit. This took exactly 20 minutes to get to a setting stage for me, but time may vary depending upon the fruit. Sterilise jars by washing in hot, soapy water, rinsing (or running through a cycle in the dishwasher) and standing upside down in 120C oven for 15 minutes. Pour hot jam into HOT jars - otherwise the heat from the jam with crack the jars.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • 1 kilo sliced unpeeled cling stone peaches, stones removed.
  • 500 gms CSR jam setting sugar
  • 2 vanilla pods

Method
 

  1. Place unpeeled fruit in food processor and chop very roughly, place in medium/large saucepan.
  2. Scrape the seeds from 2 vanilla pods. Add to fruit with the sugar, mix it all well and set aside for 30 minutes for the ingredients to get acquainted.
  3. Put pan over medium heat and bring to boil, stirring constantly. Reduce heat, but keep to a slow boil, stirring regularly for 20 - 30 minutes.
  4. Test jam for set - is set if a small amount placed on a cold (freezer cold) saucer wrinkles around the edges and doesn't run.
  5. Place into sterile, hot jars, seal and label.

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