Description
This homemade Vanilla Peach Jam recipe combines ripe peaches with warm vanilla and a hint of lemon for a perfectly balanced, sweet spread. Cooked on the stovetop and sealed for long-term storage, this jam is ideal for breakfast toast, desserts, or gifting.
Ingredients
Scale
Jam Ingredients
- 4 cups ripe peaches, peeled, pitted, and finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- 4 cups granulated sugar
- 1 pouch (3 oz.) liquid fruit pectin
Instructions
- Prepare Peaches: Peel and pit the peaches, then finely chop them until you measure out 4 cups. This will ensure a smooth consistency for the jam.
- Combine Ingredients: In a large stainless steel saucepan, add the chopped peaches and lemon juice to help preserve the fruit’s color and acidity.
- Add Sugar: Gradually stir in the granulated sugar, mixing well with the peaches and lemon juice to evenly distribute sweetness.
- Heat Mixture: Place the saucepan over medium-high heat. Stir continuously until the sugar fully dissolves and the mixture reaches a full boil.
- Add Vanilla: Stir in the vanilla extract once boiling. This adds a warm, aromatic flavor to the jam.
- Add Pectin & Boil: Quickly stir in the liquid fruit pectin and boil the mixture vigorously for exactly 1 minute while stirring constantly to activate the gelling agent.
- Remove Foam: Take the saucepan off the heat and skim off any foam that forms on the surface for a clean, clear jam.
- Jar the Jam: Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean and seal with prepared lids to prevent contamination.
- Process Jars: Place the sealed jars in a boiling water bath for 10 minutes to properly preserve the jam and extend shelf life.
- Cool and Seal Check: Remove the jars and let them cool on a towel or rack. Once cool, check each lid to ensure a secure seal has formed.
Notes
- For best results, use ripe but firm peaches to achieve the ideal texture and flavor.
- Ensure jars and lids are sterilized before filling to prevent spoilage.
- Adjust sweetness by slightly reducing sugar if preferred, but adhere closely to pectin instructions for gel success.
- This jam can be stored unopened for up to one year; refrigerate after opening.
- The boiling water bath is essential for safe canning and longer shelf life.
