Introduction

Oh, the smell of summer peaches! It instantly takes me back to lazy afternoons picking fruit right off the tree, the sweet juice dripping down my chin. And you know what’s even better? Capturing that pure, unadulterated sunshine in a jar to enjoy all year round. This Peach Vanilla Jam recipe is so incredibly simple, it feels like a little bit of magic. You can whip up a batch in no time, and the aroma that fills your kitchen will have everyone asking for seconds (or thirds!). It’s one of those recipes that makes you feel like a domestic goddess without breaking a sweat.

Why You’ll Love This Recipe

Fast: Ready to enjoy in under an hour, perfect for a spontaneous craving or a last-minute gift.
Easy: Seriously, if you can stir, you can make this jam! No fancy techniques required.
Giftable: Imagine giving jars of homemade sunshine to friends and family. They’ll be so touched!
Crowd-pleasing: The classic peach flavor enhanced with a hint of warm vanilla is a universally loved combination.

Ingredients

Here’s what you’ll need to capture that peachy goodness:

3 cups peeled and diced peaches: Fresh, ripe peaches are best here. The riper, the sweeter your jam will be!
1½ cups sugar: This is the magic ingredient that helps preserve the jam and give it that delightful sweetness.
1 tablespoon lemon juice: A little acidity brightens up the peach flavor and helps the jam set beautifully.
1 vanilla bean (split and scraped) OR 1 teaspoon vanilla extract: This is where the warmth and coziness come in! A vanilla bean adds an incredible depth, but good quality extract works wonders too.
¼ cup water: Just a splash to get things started.

How to Make It

Let’s get this sweet-smelling party started!

Combine everything: Grab a large, heavy-bottomed saucepan (this helps prevent scorching). Toss in your diced peaches, sugar, lemon juice, your vanilla bean (seeds and the pod, or your vanilla extract), and that ¼ cup of water.
Let it mingle: Give everything a good stir and let it sit for about 10 minutes. This allows the sugar to start drawing out the juices from the peaches.
Bring on the heat: Place your saucepan over medium-high heat. Stir occasionally until it comes to a rolling boil.
Simmer down: Once it’s boiling, reduce the heat to medium. Now, the fun part: you’ll keep cooking and stirring frequently. You’re looking for the jam to thicken up. If you have a candy thermometer, aim for 220°F (104°C). This usually takes between 20 to 40 minutes. I usually just keep an eye on the consistency, looking for it to coat the back of a spoon nicely.
Vanilla farewell: Once it’s reached that perfect jammy stage, remove it from the heat. If you used a vanilla bean, fish out that pod.
Foam patrol: Sometimes, a little foam might appear on top. Just skim it off with a spoon – it’s purely for aesthetics, but a pretty jam is always a plus!
Jar it up: Carefully ladle the hot jam into your sterilized jars. Leave about ¼-inch of space at the top (this is called headspace).
Seal the deal: Wipe the rims of the jars really well with a clean, damp cloth to ensure a good seal. Then, screw on the lids and bands until they’re snug.
Water bath magic: Place the filled jars into a boiling water bath. Make sure they’re covered by at least an inch of water. Process them for 10 minutes.
Cool & celebrate: Carefully remove the jars from the water bath using tongs or a jar lifter. Place them on a wire rack to cool completely. You’ll hear a satisfying “pop” as the lids seal! The jam will thicken even more as it cools, so don’t worry if it seems a little loose right away.

Substitutions & Additions

Feeling adventurous? Let’s jazz this jam up!

Other Fruits: This recipe is fantastic with nectarines or apricots too! You can even combine peaches with a handful of raspberries or blueberries for a burst of extra flavor.
Spices: A pinch of cinnamon or a tiny bit of ground ginger can add a lovely warm spice note.
Boozy Twist: For an adult-friendly treat, stir in a tablespoon of bourbon or rum along with the vanilla.
Sweetener Swap: While sugar is traditional and best for preservation, you can experiment with other sweeteners in smaller batches, though the setting properties might change.

Tips for Success

A few little secrets to jam-making perfection:

Sterilizing Jars: This is super important for preventing spoilage. You can wash your jars and lids in hot, soapy water, rinse them, and then place them in a 225°F (107°C) oven for at least 15 minutes. Or, run them through the dishwasher on a hot cycle.
Don’t Overcook: Overcooking can lead to a tougher, darker jam. Keep an eye on the consistency and temperature.
The Plate Test: If you don’t have a thermometer, pop a small plate in the freezer before you start cooking. When you think the jam is ready, spoon a little onto the cold plate. If it wrinkles when you push it with your finger, it’s ready!
Prep Ahead: You can peel and dice your peaches a day in advance and store them in an airtight container in the refrigerator.

How to Store It

Once your beautiful jars of Peach Vanilla Jam have cooled completely and you’ve confirmed the seals, they’re ready for the pantry! Properly sealed jars will keep in a cool, dark place for up to a year. Once opened, store the jam in the refrigerator and enjoy it within 3-4 weeks. Trust me, it won’t last that long!

FAQs

Q: Can I make this jam without canning?

A: Yes! If you plan to eat the jam within a few weeks, you can simply store it in clean jars in the refrigerator without processing. It just won’t have the same long shelf life.

Q: My jam didn’t set. What did I do wrong?

A: This can happen! It might be due to not cooking it long enough, or perhaps the peaches weren’t quite ripe enough to have enough natural pectin. Don’t worry, you can often fix it by re-boiling the jam with a little more sugar and lemon juice, or by adding a pectin product according to its package directions.

Q: Can I use frozen peaches?

A: Absolutely! If using frozen peaches, thaw them completely and drain off any excess liquid before dicing and using them in the recipe.

Peach Vanilla Jam

Capture the taste of summer with this incredibly simple and delicious Peach Vanilla Jam. Ready in under an hour, this recipe is perfect for beginners, a thoughtful gift, or simply enjoying the pure flavor of peaches enhanced with warm vanilla.

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Prep Time 10

Cook Time 40

Equipment

Large, heavy-bottomed saucepan Helps prevent scorching.
Candy thermometer Optional, for precise setting temperature.
Spoon For stirring and skimming foam.
Sterilized jars For storing the jam.
Wire rack For cooling the jars.
Tongs or jar lifter For handling hot jars.
clean damp cloth For wiping jar rims.
Water bath canner For processing the jars.
Plate For the plate test if no thermometer is available.

Ingredients

Main ingredients

3 cups peeled and diced peaches Fresh, ripe peaches are best.
1.5 cups sugar Helps preserve the jam and provides sweetness.
1 tablespoon lemon juice Brightens flavor and helps jam set.
1 vanilla bean vanilla bean (split and scraped) OR 1 teaspoon vanilla extract A vanilla bean adds depth; extract works well too.
0.25 cup water A splash to start the cooking process.

Instructions

Combine diced peaches, sugar, lemon juice, vanilla (bean seeds and pod, or extract), and water in a large, heavy-bottomed saucepan.
Stir everything together and let it sit for about 10 minutes to allow sugar to draw out peach juices.
Place the saucepan over medium-high heat and bring to a rolling boil, stirring occasionally.
Reduce heat to medium and continue to cook, stirring frequently, until the jam thickens. Aim for 220°F (104°C) if using a candy thermometer, or until it coats the back of a spoon.
Once thickened, remove from heat. If using a vanilla bean, remove the pod.
Skim off any foam that may have appeared on the surface.
Carefully ladle the hot jam into sterilized jars, leaving about ¼-inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to ensure a good seal and screw on the lids and bands snugly.
Place the filled jars into a boiling water bath, ensuring they are covered by at least an inch of water. Process for 10 minutes.
Carefully remove the jars from the water bath and place them on a wire rack to cool completely. Listen for the lids to pop as they seal.

Notes

Properly sealed jars will keep in a cool, dark place for up to a year. Once opened, store the jam in the refrigerator and enjoy within 3-4 weeks. Overcooking can lead to a tougher, darker jam. If jam doesn't set, re-boil with more sugar and lemon juice, or add pectin.