Peach Marmalade

Ingredients

• 2000 g peaches
• 75 g ginger (1 piece)
• 1 vanilla pod
• 500 g gelesugar (3:1)
• 1 lemon
• 50 ml amaretto (or almond syrup)

Instructions

1. 1.

   Wash the peaches, halve them and remove the pits.

2. 2.

   Cut the flesh into very fine cubes or pulse with a stick blender. Transfer to a pot.

3. 3.

   Peel the ginger, cut it into pieces and press through a garlic press into the peaches. Slice the vanilla pod lengthwise and add it to the fruit as well.

4. 4.

   Add the gelesugar, mix well and let stand for 1 hour. Meanwhile rinse four screw-top jars (400 ml each) with boiling water and set them upside down on a kitchen towel to drain.

5. 5.

   Bring the peaches to a boil while stirring constantly, then simmer for 3 minutes while bubbling.

6. 6.

   Halve the lemon and squeeze out 2 tablespoons of juice. Add amaretto and lemon juice to the pot and cook for another minute. Remove the vanilla pod from the pot.

7. 7.

   Pour the hot marmalade into the prepared jars and seal with lids. Let stand upside down for 5 minutes, then set upright. (When sealed and stored in a dark place it keeps about half a year.)