Peachy Vanilla Jam
Capture the essence of summer in every spoonful with this luscious Peachy Vanilla Jam! Made with sweet, ripe peaches, a splash of zesty lemon juice, and the warm, aromatic touch of real vanilla bean (or extract), this homemade jam is the perfect blend of fresh and comforting flavors. Whether you're spreading it on toast, swirling it into yogurt, or using it as a glaze for desserts, this recipe is easy to follow and yields a velvety, golden preserve that’s simply irresistible. With just a handful of simple ingredients and 40 minutes of cooking time, you'll create a batch of jam that can be refrigerated or canned for enjoyment all year round. Whether for breakfast or gifting, this peach and vanilla jam is certain to shine!
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Recipe Information
Ingredients
- 4 cups (diced and peeled) fresh ripe peaches
- 2.5 cups granulated sugar
- 2 tablespoons lemon juice
- 1 whole (or 1 tablespoon vanilla extract) vanilla bean
- 0.25 cup water
Instructions
Prepare the peaches: Dip the peaches in boiling water for 30 seconds, then transfer to an ice bath to loosen the skins. Peel the peaches, remove the pits, and dice into small pieces.
In a medium-sized pot, combine the diced peaches, granulated sugar, lemon juice, and water.
If using a vanilla bean, cut it lengthwise and scrape out the seeds. Add both the seeds and the pod to the pot. If using vanilla extract instead, do not add it yet.
Place the pot over medium heat and stir gently to combine. Bring the mixture to a boil, stirring occasionally to prevent sticking.
Once boiling, reduce the heat to a simmer and let the jam cook for 30-40 minutes. Stir frequently and scrape the sides of the pot to prevent burning.
To check if the jam is ready, place a small spoonful on a cold plate and let it sit for a minute. If it thickens and holds shape when you run a finger through it, the jam is ready. If not, cook for a few more minutes and test again.
If using vanilla extract, stir it into the jam during the final 5 minutes of cooking.
Remove the vanilla bean pod from the pot if used. Allow the jam to cool slightly before transferring to sterilized jars.
Seal the jars and refrigerate for up to 3 weeks or follow safe canning practices for longer storage.
Nutrition Facts
Calories |
2301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3 mg | 0% | |
| Total Carbohydrate | 596.1 g | 217% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 581.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1873 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
