Preparation time: 15 minutes
Total cooking time: 30 minutes
Serves 2
Ingredients for 1 jar:
250 g ripe peaches
The peel of a quarter of an orange
80 ml water
160 g sugar
1/2 vanilla pod
Ground cinnamon
1 glass jar with lid
Preparation:
Wash the peaches. Peel, deseed and chop, then set aside.
Wash the orange thoroughly with hot water and peel it with a peeler, taking care not to take the white part of the skin, as this is bitter and does not add flavour to the jam. Finely chop the skin and mix it with the peaches.
Open the vanilla pod and scrape the seeds onto the fruit. Add the pods, cut into pieces.
Mix the water and sugar. Add the ground cinnamon.
Put everything into the rice cooker. Place the lid, press Cook and leave to cook for 30 minutes.
Meanwhile, boil the glass jar with its lid in water to sterilise it: place a cloth at the bottom of the pot where it will be boiled so that the jar does not break.
Drain the jar, fill it with the hot jam, close it tightly and leave it to cool upside down.
