Cherry Vanilla Jam
(recipe adapted from The Purple Foodie)
Makes 3 (8 oz) jars
14 oz / 400g peaches
7 oz / 200g cherries
14 oz / 400g sugar (if the fruit is not so sweet use up to 600g of sugar)
1-2 cups hot water
Juice of 1 lime
1 vanilla bean, split lengthwise and scraped.
Pit the cherries and cut them in half. Drop the peaches in a pot of boiling water then immediatly shock them in a bowl of ice water. Remove the skins. Cut the peaches into chunks. Combine the fruit and sugar in a large bowl and mix well. Pour in 1 cup of hot water. Add the scraped out vanilla as well as the vanilla pod. Add the lime juice. Refrigerate overnight or up to 24 hours.
Transfer the mixture to a large pot and let it simmer, stirring frequently for 40-50 minutes or until the texture is a little more runny than what you’d like (because, as it cools it is going to thicken). Add up to 1 more cup of water if you feel that the preserve is rather chunky. Test the firmness by placing a small amount of jam on a plate in the freezer. If it wrinkles when pushed with a finger, it is done.
Once cooked, transfer to sterlised jars and let it cool. It will keep in the refrigerator for several months. In order to store the jam out of the refrigerator use the larger amount of sugar. After transferring the jam to the sterile jars process the jars in a boiling water bath for 10 minutes. Remove from the water and let cool.