Peach Vanilla Bean Jam
Vanilla beans make everything fancy. The speckled black dots in this jam are so beautiful and compliment the peach flavour perfectly. I love gifting this jam to friends and family because it is such a stunner but if you're like, nah, I want it all for myself, then slather it on toast, scones, brie... the options are endless. You can either can this recipe using the water bath method or refrigerate/freeze the jam.*
Servings: 32
Calories: 57kcal
Ingredients
- 4 large ripe peaches
- 2 cups sugar
- 2 tbsp lemon juice
- 2 tbsp pectin
- 1 tbsp vanilla bean paste**
Instructions
- Prepare two*** 250 ml jars with sealing lid, such as Ball canning jars. Sterilize jars and lids in either the dishwasher or in hot soapy water. If you would like to can your jalapeños for cupboard storage, prepare your water bath canner per directions in the link at the bottom of the recipe.*
- Remove the skin from the peaches: prepare a bowl of cold ice water big enough to hold the peaches. Bring water to a boil in a pot large enough for the peaches. Score the bottom of each peach with an X using a paring knife. Boil the peaches for 1 minute and then transfer them to the ice water. Let chill until cool enough to handle. When peaches are cool, peel skins off from the score point upwards. Remove pits from peaches and chop into small 1/4" pieces.
- Place all ingredients except vanilla bean paste in a pot, stir to combine and heat mixture over medium heat until fruit has released it's juices and mixture is looking more like a jam.
- Turn the heat up to high and bring mixture to a full boil. Boil hard for 5 minutes, stirring a few times to ensure jam doesn't stick to the bottom of the pot.
- Fill jars by using a ladle and funnel. Ensure you are following the directions in the link in the tips area.*
- Screw lids onto the jars. If processing jars in canner, continue with the directions per the link below.
- Let jars cool at room temperature. If you processed your jars, you can now store them in the pantry for up to one year. If you did not process jars, store jars in the fridge for up to two months or in the freezer for up to 6 months.
Notes
*Follow directions for water bath canning at this link: https://www.freshpreserving.com/water-bath-canning.html
**Vanilla bean paste is the best of both worlds: vanilla beans and extract flavour. If you don't want to use it, you can either omit it completely OR use 1 tbsp of vanilla extract OR use the caviar from one vanilla bean + 1 tsp vanilla extract.
***Depending on the size of your peaches you may need more jars. I usually sterilize a couple more than necessary just so I have them washed if I need them.