I love making jam, I think it is largely since for years I thought jam was a rather difficult thing to make. Truth is, nothing could be easier, fruit, sugar, boil, done. However nothing I can think of quite makes you feel like a domestic goddess as much as making preserves.
This jam is gorgeous, especially on toasted brioche or scones. I love apricot and peach and the vanilla really is another flavour here, not just a subtle hint. The flavour is beautiful and it really was a breeze to make, so if you haven't yet made jam you should definitely give this one a try.
Apricot, Peach & Vanilla Jam
Makes 1 large jar
3 ripe peaches
1 vanilla pod
350g caster sugar
Cut the fruit into quarters and remove the stones, place in a large heavy bottomed saucepan. Split the vanilla pod lengthwise and add to the pan along with the sugar and water. Bring to the boil over a medium heat and leave simmer for one hour.
After 40 minutes, sterilize your jar by washing in boiling water and placing in the oven. Once your jars are in the oven turn the heat to 160C allow the oven to come up to temperature, leave the jars in the oven for the final 20 minutes of cooking your jam. Pour hot jam into the hot jar.
Place jam in the fridge to set.