Vanilla Peach Jam with the lovely flavor of vanilla beans. 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.
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. Scrape 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 off 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.
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 should be washed and ready. Set the canning jars in your steam canner or hot water bath canner to pre-heat.
Remove the skins and pits from the peaches, then 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.
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.
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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
Process the jars for 10 minutes. (This time is for pint, half pint, or 4 ounce jars.)
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 Elevation
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!
Click Here for More Peach Recipes
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Vanilla Peach Jam
Ingredients
- 7 c granulated sugar
- 2 vanilla beans
- 4 c crushed peaches, skins and pits removed, about 4 lb
- 2 Tb lemon juice, bottled
- ½ 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 off the seeds as much as possible, as 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, then 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
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
After seeing the video, I decided to give this recipe a try. It’s delicious! I’m adding it to my annual roster. And I am already second-guessing whether I should’ve made more for the year. Thank you for sharing this recipe!❤️
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!!
I am so glad to hear that!
This is wonderful, thank you for the recipe!