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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 minutes
Cook Time 40 minutes

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.