Homemade Peach Vanilla Bean Jam
This homemade peach jam takes the best of summer peaches and enhances them with fragrant vanilla bean. The result is a sweet jam that’s perfect for everything from toast to ice cream.
I have an ongoing list in the back of my mind of things I want to accomplish in the kitchen. At the top of that list, until recently, was canning. Now that we’ve tried it, Eric and I are hooked. Last weekend we made pickles and this peach jam, and I’m already thinking about what to make this weekend. Though I’m certainly ready for fall to arrive, I’m clutching the last few weeks of summer so that we have time to preserve as much of summer’s bounty as we can.
Up until this point, I had never actually eaten peach jam. I like blackberry the best and normally stick with it, but the moment I saw this recipe on my friend Annie’s blog, I knew I had to make it. Bright orange peaches and flecks of vanilla bean? Yes, please! Eric and I picked up a few pounds of ripe, juicy, local peaches at the farmers market and were ready to begin our first canning adventure. This recipe makes about 4 jars of peach jam, perfect for saving or sharing with friends!
The canning process was much easier than I expected. We went to the library and checked out a few books on preserving. We canned this jam using a water bath canner, but you can preserve it using whichever method you like. Needless to say, you’ll be seeing a lot more recipes like this from us in the future. Now let’s make some homemade peach jam!
- YIELD: 4-6 half pint jars
3 pounds ripe yellow peaches
3½ cups sugar
1-2 vanilla bean(s), halved lengthwise, seeds scraped out
3 tablespoons lemon juice
Only yellow peaches will work in this recipe. White peaches lack the acidity to be safely canned.
- 1
Start by peeling the peaches. Bring a large pot of water to a boil, and set up an ice bath nearby. Score a small x on the bottom of each peach. Gently drop the peaches into the boiling water and boil for about 30 seconds. Using a large slotted spoon, remove each peach and immediately plunge into the ice bath. Once cool, remove peaches from the ice bath. Using your fingers, peel away the skin. It should slip off easily.
Pit and coarsely chop the peaches.
- 2
In a large pot or Dutch oven, combine the chopped peaches, sugar, lemon juice, and vanilla beans (including the pods) over medium heat. Bring the mixture to a boil, then reduce heat to a simmer.
Cook, stirring occasionally, until the fruit has partially caramelized and turned a deep orange color, about 90 minutes. You can test the set by dipping a cold spoon in the jam and watching how it falls. If it easily drips off, it’s not set. If the droplets run together to form a sheet, it’s ready.
Remove and discard vanilla bean pods.
- 3
While the peach mixture is cooking, prepare your jars by following the instructions for water bath canning.
- 4
Divide the jam evenly among sterilized half-pint jars and can using the water bath method. Process the jars for 10 minutes, adjusting for altitude.
If you choose not to preserve the jam, the jars can be stored in the refrigerator for several weeks or frozen for several months.
- 5
Serve jam on homemade bread, over vanilla ice cream, or mixed into your favorite spirit or sparkling water.
I’ve never canned but I would like to. I’m a fan of Raspberry jam myself, and just so happens my in laws have raspberry bushes overflowing with the delicious little fruits each season. If you did a how to that would be a god send 🙂
Canning seems so intimidating to me…glad to hear it was actually easier than expected!!
i love canning now that i’ve done it a few times! i was so scared of it at first, but it’s not nearly as hard as I Thought it would be. It’s definitely work and a process, but it’s so worth it 🙂
I’ve had so many different types of homemade jam/jelly. But not because I make them, but because my dad is the jam-man. Even now living 6 hours away I still have a stock pile of jellies and jams that he has made and given to me (and my brother as well). He also loves making syrup for Breakfast. My taste buds are spoiled. I really want to try canning myself eventually though!
So glad you enjoyed this! I’ve totally got the canning bug and I know I’m going to go nuts with it next summer!
This would make a better tasting peach jam blended with vanilla.
Yay for posting the same recipe on the same day! Isn’t this an amazing recipe?!
I know! I thought it was pretty awesome that we posted this on the same day and laughed to myself when I saw your post pop up in Google Reader. I loved this jam and can’t wait to make more!
I’m new here and never canned before. But could you use vanilla powder added into this recipe or is it best to stick with the pods?
Hi! You can definitely use vanilla bean powder in this recipe. Good luck with canning!