Peach jam with citric acid

For this culinary recipe, we choose peaches that are not ripe, the main thing is that they should not be soft, since soft peaches will completely boil and the jam will turn into jam. It's not so beautiful, although it's also delicious.
We peel the peaches, for which we lower each of them into boiling water for 10 seconds and quickly transfer it to a container in cold water. Pre-add a little citric acid to this water (then the peaches will not lose their original color). Peel off the peaches without removing them from the water. Next, we cut the peaches into slices and lower them into hot syrup (sugar with water). If you do everything as described, the peach slices will be whole and will not boil.
It may turn out that all the peaches will not fit in the syrup. Do not panic, after standing on a slow fire for a while, the peaches will let the juice and the liquid will be enough. Jam is cooked over medium heat for 30 minutes. You can check the readiness like this: drop a little liquid on a saucer, the drop should remain intact, like an amber ball, and not spread out.
When the jam is ready, add citric acid and vanillin.
That's it, we scatter the jam into jars, let it cool down, and close it with nylon lids.
It will turn out a wonderful sweet food.