Peach Jam with Vanilla

This simple jam made from ripe peaches and real vanilla isn't just a treat for your taste buds—it's a healthier alternative to commercial offerings that often lack authentic flavor. The natural sweetness of perfectly ripened peaches paired with fragrant vanilla creates a preserve that's both nostalgic and sophisticated.

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Course: Breakfast, Condiment

Cuisine: American

Keyword: Peach Jam, Homemade Jam, Vanilla Peach Preserve, Summer Preserves

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: jars (8 oz each)

Calories: 52kcal

Equipment

Large Heavy-Bottomed Pot (6-quart capacity)
Canning Jars with Lids
Large Pot for Water Bath

Ingredients

For the Jam

4 pounds ripe peaches approximately 12 medium peaches, peeled and chopped
3 cups granulated sugar
2 tablespoons fresh lemon juice
1 vanilla bean split lengthwise and seeds scraped (or 1 tablespoon pure vanilla extract)
1/2 teaspoon butter prevents foaming
1 package powdered pectin 1.75 oz, optional for thicker consistency

Instructions

Bring a large pot of water to a boil. Score an "X" on the bottom of each peach with a small knife. Immerse peaches in boiling water for 30-45 seconds, then transfer immediately to an ice bath. The skins should slip off easily when you apply gentle pressure. Remove pits and chop into ½-inch pieces.
In a large, heavy-bottomed pot, combine the chopped peaches, sugar, and lemon juice. Stir gently until sugar begins to dissolve. Add the vanilla bean and scraped seeds (or extract) and butter.
Bring the mixture to a full rolling boil over medium-high heat, stirring frequently to prevent scorching. Once boiling, reduce heat to medium and continue cooking for 35-45 minutes, stirring occasionally, until the jam reaches your desired consistency.
Test readiness by placing a small amount on a frozen plate—it should wrinkle when pushed with your finger after cooling for 30 seconds.
Remove vanilla bean (if used). Ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe jar rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes for long-term preservation.

Notes

For small batches intended for immediate consumption, simply cool jam completely before refrigerating—no water bath required.

Select peaches that yield slightly to pressure but aren't mushy—they contain the optimal pectin level for natural thickening.

The jam will thicken further as it cools, so stop cooking when it's slightly runnier than your target consistency.

Nutrition

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