Easy Peach Vanilla Jam
An easy recipe for fresh peach jam filled with fragrant vanilla bean. This recipe requires only a few ingredients, and it is made without pectin or gelatin.
Servings 16 (Makes 2 cups)
Calories 92kcal
Ingredients
- 5 cups chopped peeled peaches about 3 pounds whole peaches
- 1 ½ cups granulated sugar
- 1 vanilla bean split lengthwise (see note if you don' have a vanilla bean)
- juice of a small lemon
Instructions
- Place all ingredients in a medium/large saucepan, stir to combine. Bring to a boil, stirring occasionally. Continuing boiling, frequently stirring and skimming off any foam that gathers on the surface. The jam should boil for at least 10 minutes, until the temperature reaches 221°F on a candy thermometer (this took me about 15 minutes). If you don't have a candy thermometer, you can place a few drops of jam on a plate that has chilled in the freezer. This will give you an idea of what the consistency will be once it cools. If it is really runny, cook it a little longer. It will firm up slightly as it cools.
- Once thickened to desired consistency, remove from the heat and allow to cool just slightly. Remove the vanilla bean pod, scraping any remaining seeds into the jam. If desired, you can mash some of the fruit with the back of a rubber spatula to break it into smaller pieces. Transfer into sealed glass jars and store in the refrigerator for a couple weeks. Alternatively, you can process the jam following instructions for home canning.
Notes
If you don't have a vanilla bean, you can leave it out or you can stir in pure vanilla extract after cooking. Start with a ¼ teaspoon extract, and increase it from there, based on taste preference.
Nutrition
Calories: 92kcal | Carbohydrates: 23g | Potassium: 91mg | Sugar: 22g | Vitamin A: 155IU | Vitamin C: 3.2mg | Calcium: 3mg | Iron: 0.1mg
