Peach jam

Ingredients:

• 4 large ripe peaches, peeled, pitted and coarsely chopped (about 1 kg)
• 1 cup of sugar
• 2 tbsp + 2 tsp freshly squeezed lemon juice
• 1/4 tsp vanilla extract
• 2 cloves

Preparation:

1. Combine the sugar, 2 tablespoons lemon juice, vanilla extract, and cloves in a heavy-bottomed non-reactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
2. Add the peaches to the pan and stir once to coat with the sugar mixture. Raise the heat to medium-high and bring to a simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peach pieces are very soft, 15-20 minutes, depending on the ripeness of the fruit. Check the jam halfway through; you may need to reduce the heat to medium if it starts to burn.
3. Mash the peaches with a potato masher until most of the jam is smooth and only a few large chunks remain. The longer the jam cooks, the thicker it will be once cooled. Remove from heat, stir in the remaining 2 teaspoons of lemon juice, and let cool before refrigerating. Cool completely in the refrigerator before using. Remove the cloves from the jam before serving. Peach jam can be stored in the refrigerator for up to 2 weeks.
   Exit: 2 tbsp.