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White peach confiture

White Peach and Vanilla Bean Confiture

2 3/4 pounds white peaches, or 2 1/4 pounds net
3 3/4 cups granulated sugar
1 vanilla bean
Juice of 1 lemon

Poach the peaches 1 minute in a pan of boiling water. Refresh them in ice water. Peel them and half them. Remove the stones and cut each half into six sections. Split the vanilla bean in half and remove the seeds.

In a preserving pan, combine the peach sections, sugar, vanilla bean and lemon juice. Bring to a boil, stirring gently. Skim. Continue cooking on high heat until the jam reaches 221 degrees F. Check the set. 

Put the jam into jars immediately and seal.