Peach Jam

Preparation

Step 1

Prepare the peaches. Immerse them in boiling water for 30 seconds, then transfer to an ice water bath. The skins will slip right off. Cut the peaches in half, remove the pits, and dice the flesh into 2 cm cubes. Place them in a large bowl.

Step 2

Combine the peaches with the granulated sugar, lemon juice, and lemon zest. Split the vanilla bean lengthwise and scrape the seeds into the bowl. Add the whole pod as well. Cover and let macerate in the refrigerator for at least 2 hours, ideally overnight. The peaches will release their juices and the sugar will penetrate them.

Step 3

Pour the water and the macerated fruit mixture into a large heavy-bottomed saucepan. Bring to a boil over high heat, then reduce to medium heat. Skim off any foam that rises to the surface with a skimmer. Add the butter — it will prevent the jam from boiling over and give it a beautiful shine.

Step 4

Continue cooking over medium heat for about 25 to 30 minutes, stirring frequently with a wooden spoon. The jam will thicken gradually. If using a thermometer, it should reach 105°C. Otherwise, do the cold plate test: drop a small amount onto a frozen plate — if it wrinkles when you tilt the plate, it’s done.

Step 5

Remove the vanilla pod and lemon zest. Let the jam cool for 5 minutes in the pan — this short rest keeps the fruit pieces suspended rather than floating to the top of the jars. Give it one last gentle stir to distribute the peach pieces evenly.

Step 6

Pour the still-hot jam into the sterilized jars using a funnel. Fill to within 1 cm of the rim. Screw the lids on immediately and turn each jar upside down for 5 minutes to create a vacuum seal that ensures long-term preservation. Let cool completely upright. Store in a cool, dark place.