4ccrushed peachesskins and pits removed, about 4 lb
2Tblemon juicebottled
1/2teaspoonunsalted butter
1pouchliquid pectin3 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.