Vanilla Peach Jam
Capture the essence of summer sunshine with this irresistible Vanilla Peach Jam, a vibrant blend of sweet, juicy peaches and aromatic vanilla bean. Perfect for spreading on toast, swirling into yogurt, or as a topping for desserts, this homemade jam combines ripe peaches, a hint of bright lemon juice, and the warm, floral notes of real vanilla. The recipe is easy to follow and takes just 50 minutes from start to finish, making it an approachable canning project for all skill levels. With a luxuriously thick texture and a glossy finish, this jam is the perfect way to preserve peak-season peaches and enjoy their flavor year-round. Whether stored in the fridge or properly sealed for pantry storage, this small-batch Vanilla Peach Jam will delight your taste buds and add a touch of homemade charm to every bite!
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Recipe Information
Ingredients
- 4 cups (peeled, pitted, and diced) ripe peaches
- 2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 whole (split and scraped) vanilla bean
Instructions
Begin by preparing the peaches. Peel, pit, and dice them into small, even pieces until you have 4 cups.
In a large, heavy-bottomed pot, combine the diced peaches, granulated sugar, and lemon juice.
Split the vanilla bean lengthwise with a sharp knife, and scrape the seeds into the pot. Toss the empty pod into the pot as well for added flavor during cooking.
Place the pot over medium heat and stir well to combine all the ingredients. Bring the mixture to a gentle boil, stirring constantly to prevent sticking.
As the mixture boils, use a wooden spoon or potato masher to gently break down the peach chunks. Continue cooking for 25-35 minutes, stirring often, until the jam thickens. You can test the consistency by dropping a little jam onto a cold plate and checking if it sets after cooling for a minute.
Once the jam has reached your desired thickness, remove the pot from heat. Discard the vanilla bean pod.
Carefully ladle the hot jam into sterilized jars, leaving a small amount of headspace at the top. Wipe the rims clean and seal with lids.
If desired, process the jars in a boiling water bath for 10 minutes to ensure a longer shelf life.
Let the jars cool completely at room temperature. Store in the refrigerator for up to 3 weeks or in a cool, dark pantry for 6-12 months if sealed properly.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 495.5 g | 180% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 480.9 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1862 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.
