Go Back
Closeup of peach jam with a wooden spoon.
Print Pin
5 from 7 votes

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.
Course side
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 (Makes 2 cups)
Calories 92kcal


  • 5 cups chopped peeled peaches about 3 pounds whole peaches
  • 1 ½ cups granulated sugar
  • 1 t vanilla bean split lengthwise (see note if you don' have a vanilla bean)
  • Juice of a small lemon


  • 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. 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.


If you don't have a vanilla bean, you can leave it out. You can stir in pure vanilla extract after cooking. Start with a ¼ teaspoon extract, and increase it from there, based on taste preference.


Calories: 92kcal | Carbohydrates: 23g | Potassium: 91mg | Sugar: 22g | Vitamin A: 155IU | Vitamin C: 3.2mg | Calcium: 3mg | Iron: 0.1mg