Peach Vanilla Bean Jam

I’m not going to lie to you.  I’m not yet sick of all the peach recipes going on in my kitchen this summer.  In fact, after this peach vanilla bean jam, there may be one more recipe I’ll share before the end of the month (think pie).   Peach jam, however, is something I’ve been dying to make for as long as I can remember and I decided that it was time to finally step up to the plate and make some.  Flecked with tiny vanilla bean seeds, this jam lived up to every imaginable expectation I had for what a homemade peach jam should be.  It’s rich with juicy ripe peaches suspended in their own juices that, when cooked down for over an hour with some sugar, thicken into a glorious and sticky jam.  Seriously, could this jam not be a more luxurious compliment to some fresh croissants?  I’d say it was the perfect breakfast for this birthday girl this morning.

Peach Vanilla Bean Jam

As far as canning this jam goes, it helps that this week has been the perfect time to work on my canning skills since I’ve had some time off but if you’re uneasy about canning, you can make the jam and store it in the fridge.  However, canning in general is a very simple process and if you’ve never tried it, this recipe is the perfect way to get you started.

[print_this]

Peach Vanilla Bean Jam
source: Tartlette via Annie’s Eats

Ingredients:

  • 3 lbs. ripe peaches, peeled, pitted and coarsely chopped
  • 3½ cups sugar
  • 1-2 vanilla bean(s), halved lengthwise, seeds scraped out
  • Juice of 1 lemon

Directions:

  1. In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat.  Bring the mixture to a boil.  Reduce the heat to a simmer and cook, stirring occasionally for about 1 1/2 to 2 hours, until the fruit has softened and is partially caramelized with a dark orange color.  Discard the vanilla bean pods.
  2. Using your preferred method, can and preserve (boil for 15 minutes if your altitude is less than 1000ft above sea level) jam in sterilized jars.  Both of these canning guides include instructions for boiling times at other altitudes.  [Home Canning Guide 1 | Home Canning Guide 2]  Alternatively, store the jam in clean jars and keep refrigerated.

Yields 6-8 cups.

[/print_this]

Peach Vanilla Bean Jam

  • Prep Time: 30min
  • Cook Time: 1 ½ to 2hrs
  • Yield: 6 to 8 cups

Ingredients

  • 3 lbs ripe peaches, peeled, pitted and coarsely chopped
  • 3 ½ cups sugar
  • 1-2 vanilla bean(s), halved lengthwise, seeds scraped out
  • Juice of 1 lemon

Instructions

  • 01

    In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat.  Bring the mixture to a boil.  Reduce the heat to a simmer and cook, stirring occasionally for about 1 1/2 to 2 hours, until the fruit has softened and is partially caramelized with a dark orange color.  Discard the vanilla bean pods.

  • 02

    Using your preferred method, can and preserve (boil for 15 minutes if your altitude is less than 1000ft above sea level) jam in sterilized jars.  Both of these canning guides include instructions for boiling times at other altitudes.  [Home Canning Guide 1 | Home Canning Guide 2]  Alternatively, store the jam in clean jars and keep refrigerated.

adapted from Tartlette via Annie’s Eats

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  • August 19, 2011 at 10:38 AM

    Umm… yum!

  • Christine
    August 19, 2011 at 10:49 AM

    Looks great! I like the consistency of yours. I know you’ve got 6 to 8 cups as the yield, but I’m wondering how many jars or cups you ended up with?

    • smellslikehome
      August 19, 2011 at 11:55 AM

      Christine: I ended up with 6 full (with 1/2″ headspace) 8oz jars.

      • Christine
        August 20, 2011 at 10:37 AM

        Awesome! Thanks 🙂 Helps me plan my weekend canning… I’m running out of jars already, but this looks too good (and market peaches were on sale), so I can’t resist.

  • August 19, 2011 at 11:09 AM

    What an AMAZING photo! What is it about those lovely vanilla bean specks that make life so grand?!?!?

  • Meredith
    August 19, 2011 at 11:14 AM

    That looks absolutely Delicious!

  • August 19, 2011 at 12:01 PM

    oh boy, I just bought a bag of vanilla beans from Amazon and I cannot wait to try them in this Jam! My one canning effort this summer was an epic failure so I must, must make this!

  • August 19, 2011 at 3:19 PM

    Peach jam with vanilla beans – yum!

  • August 19, 2011 at 7:59 PM

    Tara, that looks amazing! I HAVE to make it!!
    My husband and I like canning things together and
    this is the recipe I choose. Can’t wait to taste it!
    Mika

  • August 19, 2011 at 9:08 PM

    Wow this looks absolutely fantastic! Love this 🙂

  • Jennifer@Mother Thyme
    August 19, 2011 at 11:44 PM

    This is fantastic! I have been on such a peach kick and the one thing I haven’t made yet is jam. I was waiting for a rainy day to do some canning and I am hoping to this weekend. I look forward to trying this recipe!

  • August 19, 2011 at 11:58 PM

    I love the combo of peaches and vanilla beans…I might have to add this to my canning list 🙂

  • August 20, 2011 at 12:13 PM

    Oh, yummy….and such beautiful photos~

  • August 20, 2011 at 3:33 PM

    Oh goodness, I just want to grab that first photo and run with it! And eat it!!

  • August 20, 2011 at 6:22 PM

    Definitely a great start to your birthday. I had wanted to make this last summer and didn’t, so I’m happy for the reminder. It looks lovely.

    Happy birthday!

  • August 21, 2011 at 5:32 AM

    So lusciously adorable. I like its color, it’s envigorating.

  • Sheryl
    September 2, 2011 at 8:02 PM

    Made this jam today and it turned out wonderful. The smell in the house with the peaches and vanilla bean cooking was out of this world. Can hardly wait to make biscuits so I can have the jam on them.

  • amanda baker
    August 25, 2012 at 10:10 PM

    Hello,

    thank you for this delicious looking receipe! excuse my silly question; I’m new to the world of canning, but would a receipe like this require “pectin”? I see this item on the shelf with canning supplies but can’t decide if it is a requirement? thanks!

    • August 26, 2012 at 2:17 PM

      Amanda: No, this recipe doesn’t require pectin.

  • Troggy
    January 12, 2013 at 2:48 AM

    Hullo! I was wondering – when you were simmering the peaches, you put a lid on the pot or not?

    • January 12, 2013 at 7:39 AM

      No, because you want the mixture to simmer down and thicken. The only way to do this is to allow the liquid to evaporate.

      • Troggy
        January 12, 2013 at 12:16 PM

        Fantastic! Ta 🙂

  • February 18, 2013 at 4:54 PM

    Love how the vanilla grains contrast against the rich orange of the Peach. When peaches are in season I’m going to have to give this a try.

  • […] And a great little recipe to test out your newly acquired vanilla bean splitting skills. Peach Vanilla Bean Jam  […]

  • May 25, 2016 at 6:28 PM

    […] 3.5.3208 From Smells Like Home […]

  • Anna M Dyson
    August 29, 2016 at 4:26 PM

    I just opened a jar of this that I canned earlier in the Summer. AMAZING…

  • Lynne ungerbuehler
    August 11, 2017 at 9:33 AM

    Why do you have to keep it refrigerated?

    • Tara
      October 6, 2017 at 9:43 AM

      If you leave the jar sealed after canning, it doesn’t need to be. After you open the jars, however, you need to keep the jam in the refrigerator to prevent spoiling.

  • María. Taylor
    August 29, 2017 at 5:07 PM

    New to canning..how long does it last once canned?

    • Tara
      October 6, 2017 at 8:39 AM

      I’m sorry I missed your comment, Maria! Properly and safely canned, this jam should last 2 years on the shelf. You can also make the jam and freeze it if the water canning method isn’t your thing.

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