Peach and vanilla jam: the easy recipe

Preparation of the peaches Start by peeling your peaches with a small knife or score them in a cross, then blanch for 2 minutes before refreshing them in a bath of ice water. Remove the pits and cut the fruit into pieces, then weigh them.

Let the peaches macerate with the sugar for about 1 hour. Add the vanilla bean that has been split in half and then cut into pieces.

Cooking Bring to a boil, then turn off the heat and let the peaches soak in the syrup made from their juice with the sugar. The next day, start cooking again; when the jam is simmering, skim off the foam that forms on the jam. Cook until a drop of jam placed on a cold saucer sets and does not run when tilted. It all depends on the water content of your fruit, but allow at least 35 minutes of cooking from the boiling point.

Conservation: Boil the jars and let them dry on a clean cloth. Then, using a small ladle, fill the jars up to 1 cm from the top, close the lid, and turn the jars upside down.

To finish, let the jams cool. If you like, you can decorate the jar with a nice label. Serve with a soft amaretto cake and a delicious tea.