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Peach and passion fruit jam

  1. Wash peaches; cut in half and remove pits. Dice small.
  2. Cut passion fruit in half; scrape out the pulp with a spoon. Combine pulp (including seeds), jam sugar, vanilla caviar, and cubed peaches in a cocotte.
  3. Bring to a boil, stirring occasionally. Simmer for around 4-5 minutes.
  4. While the jam is still hot, distribute it into sterilized jars. Seal the jars. For best results, store in the refrigerator.

1 kg / 2 lb. 3 oz. ripe cherry tomatoes

4 passion fruit

500 g / 1 lb. 1.5 oz. jam sugar (2:1)

Caviar of 1 vanilla bean