Vanilla Peach Jam (with Canning Video)

Home » Recipes » The Pantry » Food Preservation & Canning » Jelly and Jams » Vanilla Peach Jam (with Canning Video)

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

Vanilla Peach Jam with the lovely flavor of vanilla bean. This is a great way to enjoy peach season all year.

Vanilla Peach Jam with the lovely flavor of vanilla bean. This is a great way to enjoy peach season all year.

In northern Alabama, July has peach season in full swing. While I did plant peach trees on our property, they are just beginning to produce tiny little peaches. Thankfully we have a peach farm right here in my town. I visit it often as they also sell lots of other fresh produce.

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

This year I have been visiting the farm market more than ever, particularly since I have been taking a year off from gardening. But now that peach season has arrived, I’ve really ramped up the visits.

I’ve been making all sorts of peach recipes… Peach Sour Cream Pound Cake, Peach Bundt Cake, this jam as well as another peach preserve that will be coming soon. And I still have more peaches!

To make this Vanilla Peach Jam you will need:

  • peaches
  • sugar
  • vanilla beans
  • lemon juice
  • liquid pectin
  • unsalted butter (optional)
  • container with lid
  • paring knife
  • sieve or sifter
  • canning jars (pint, half pint or 4 ounce)
  • hot water bath canner (or steam canner)
  • canning tools
  • large pot
  • white vinegar
  • damp cloth
  • potato masher

How to make Vanilla Peach Jam:

Watch me make this recipe in the video below:

Prepare the Vanilla Sugar

To begin, put 7 cups of sugar in a container with a lid.

Use a sharp paring knife to split the vanilla beans in half the long way. Scrap out all of the vanilla beans and put them in the sugar. Cut the pod in small pieces, about 1/2 inch or so, and put them in the sugar.

Use a spoon to stir the vanilla bean all into the sugar. Break of the seeds as much as possible, they will try to stay together in a lump.

Close your container and let it sit for 2 days, stirring occasionally.

vanilla sugar in a glass bowl with peaches in the background

After 2 days, sift the vanilla pod pieces out of the sugar and discard. The small beans will stay, but you want to remove any large chunks.

How to Make Vanilla Peach Jam

Prepare your canning supplies. You will need pint, half pint or 4 ounce canning jars.

You will also need a hot water bath canner or steam canner for high acid canning, along with your usual canning tools.

The jars should be inspected for cracks or chips, and everything washed and ready. Set the canning jars in your steam canner or hot water bath canner to pre-heat.

heating jars in a steam canner

Remove the skins and pits from the peaches, and crush them with a potato masher.

Click Here to watch my video tutorial on Removing Peach Skins

Combine the peaches, sugar, lemon juice and butter in a large non-reactive pot. heat over medium heat, stir and cook until the sugar is dissolved.

crushed peaches in a big pot with a wooden spoon

Turn up the heat and bring it to a boil. Boil for 1 minute.

Add the liquid pectin, and bring it to a rolling boil. Boil hard for 1 minute.

Remove the jam from the heat, and jar it up.

Ladle the hot jam into hot jars, leaving 1/4 inch of head space.

You May Also Like: Peach Habanero Jam

Use a bubble wand to remove any air bubbles.

Wipe the rim of the jars with a damp cloth dipped in white vinegar.

Place a lid and ring on the jars closing to finger tight.

Place the jars in your hot water bath or steam canner.

Click Here to Purchase Your Own lightweight Steam Canner

vanilla peach jam in a steam canner

Process the jars for 10 minutes. (This time is for pint, half pint or 4 ounce jars.)

vanilla peach jam in a steam canner

When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Altitude

After the jars have processed, transfer them to a lined surface in a draft-free location and let them rest undisturbed for 12-24 hours.

lifting a jar of vanilla peach jam from a steam canner with a pair of jar tongs

Remove the rings, test the seals, label and store in your pantry.

If a jar did not seal, place it in your refrigerator to use immediately.

Enjoy!

vanilla peach jam on a canning mat

Click Here for More Peach Recipes

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

Vanilla Peach Jam with the lovely flavor of vanilla bean. This is a great way to enjoy peach season all year.

Vanilla Peach Jam

Constance Smith – A Good Life Farm
Fresh peach jam infused with the bright flavor of vanilla beans. This recipe makes about 8 half pint jars.
5 from 5 votes
Prep Time 3 d 2 hrs
Processing Time 10 mins
Course Food Preservation & Canning, Jelly and Jams
Cuisine American
Servings 104
Calories 55 kcal

Ingredients
  

  • 7 c granulated sugar
  • 2 vanilla beans
  • 4 cups crushed peaches, skins and pits removed, about 4 lb
  • 2 Tb lemon juice, bottled
  • 1/2 teaspoon unsalted butter
  • 1 pouch liquid pectin, 3 ounces

Instructions
 

Prepare the Vanilla Sugar

  • To begin, put the sugar in a container with a lid.
  • Use a sharp paring knife to split the vanilla beans in half the long way. Scrap out all of the vanilla beans and put them in the sugar. Cut the pod in small pieces, about 1/2 inch or so, and put them in the sugar.
  • Use a spoon to stir the vanilla bean all into the sugar. Break of the seeds as much as possible, they will try to stay together in a lump.
  • Close your container and let it sit for 2 days, stirring occasionally.
  • After 2 days, sift the vanilla pod pieces out of the sugar and discard. The small beans will stay, but you want to remove any large chunks.

Making the Jam

  • Remove the skins and pits from the peaches, and crush them with a potato masher.
  • Combine the peaches, sugar, lemon juice and butter in a large non-reactive pot. heat over medium heat, stir and cook until the sugar is dissolved.
  • Turn up the heat and bring it to a boil. Boil for 1 minute.
  • Add the liquid pectin, and bring it to a rolling boil. Boil hard for 1 minute.
  • Remove the jam from the heat, and jar it up.
  • Ladle the hot jam into hot jars, leaving 1/4 inch of head space.
  • Use a bubble wand to remove any air bubbles.
  • Wipe the rim of the jars with a damp cloth dipped in white vinegar.
  • Place a lid and ring on the jars closing to finger tight.
  • Place the jars in your hot water bath or steam canner.
  • Process the jars for 10 minutes. (This time is for pint, half pint or 4 ounce jars.)
  • NOTE: All canning recipes give instructions for elevations under 1,000 feet. If you live at a higher elevation, adjust for your elevation. See my article mentioned in the post above.
  • After the jars have processed, transfer them to a lined surface in a draft-free location and let them rest undisturbed for 12-24 hours.
  • Remove the rings, test the seals, label and store in your pantry.
  • If a jar did not seal, place it in your refrigerator to use immediately.
  • Enjoy!

Video

Nutrition

Serving: 1TbCalories: 55kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 8mgFiber: 1gSugar: 14gVitamin A: 20IUVitamin C: 1mgCalcium: 1mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

3 thoughts on “Vanilla Peach Jam (with Canning Video)”

  1. This jam is amazingly delicious. I have already made two batches of this jam. This has become one of our many favorites and has been requested to be canned every year going forward by my family. It will definitely be used again and again. My family and I love it. Highly recommended!!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.