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.
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.
source: Tartlette via Annie’s Eats
- 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
- 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.
- 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.