Dice peach pulp, place in a casserole pan and add in
lemon-juice and vanilla. Pour in one cup water and let
simmer over low heat until fruit is reduced to a mush.
Add sugar, stir well until blended and carry on cooking
for additional 45’, constantly stirring.
Pour hot marmalade in sterile glass-jars; hermetically
seal and keep upside-down for at least 8 to 10 hours.
