Ingredients:
peeled and stoned peaches 1 kg
cane sugar 0,400 kg approx.
bitter almonds n° 2
stick of vanilla n° 1
thickener (fructose) n° 1 spoonful

Method:
Place the peaches with the sugar, vanilla and the bitter almonds into a small copper pan and cool for about 15 minutes. Leave to cool slightly, then add the thickener and stir in well. Put the hot jam into suitable glass jars, close their lids and turn the jars upside down on a cloth; this will create a vacuum. Store in a dark cupboard.
N.B. The quantity of sugar can be varied according to the sweetness of the peaches. A spoonful of maraschino can be added to enhance the taste.

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