Peach Vanilla Jam
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.
Ingredients
- 1 kilo sliced unpeeled cling stone peaches, stones removed.
- 500 gms CSR jam setting sugar
- 2 vanilla pods
Instructions
- Place unpeeled fruit in food processor and chop very roughly, place in medium/large saucepan.
- 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.
- 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.
- 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.
- Place into sterile, hot jars, seal and label.
Tried this recipe?Let us know how it was!