Jac left a comment asking for Mum’s peach & vanilla jam recipe. I thought I’d reproduce it in a new post as I know many friends in the Northern hemisphere will be enjoying the last of their summer fruits.
This is the baked cheescake we had the jam with
And here is the recipe
PEACH AND VANILLA JAM
1.5kg fresh peaches
1 vanilla pod
Juice of two lemons
Halve and stone fruit. Put fruit and sugar into a large
mixing bowl. Split vanilla pod and cut into three pieces.
Add to fruit and sugar with the lemon juice, stir well and
leave to marinate for two to three hours. Transfer mixture
to a large stainless steel saucepan and place over a low heat
stirring until sugar has completely dissolved. Turn up heat
and boil for 20-25 minutes until mixture is thick. Allow to
stand for 20 minutes then spoon jam into warm jars which
have been sterilised adding a piece of vanilla to each jar.
Cover and seal while hot. Once open, store in refrig.
This jam does not set like a jelly, it is a little more runny
Add two kernels from the fruit to the bowl with the fruit
and sugar [you have to split open