I’m not going to lie to you. I’m not yet sick of all the peach recipes going on in my kitchen this summer. In fact, after this peach vanilla bean jam, there may be one more recipe I’ll share before the end of the month (think pie). Peach jam, however, is something I’ve been dying to make for as long as I can remember and I decided that it was time to finally step up to the plate and make some. Flecked with tiny vanilla bean seeds, this jam lived up to every imaginable expectation I had for what a homemade peach jam should be. It’s rich with juicy ripe peaches suspended in their own juices that, when cooked down for over an hour with some sugar, thicken into a glorious and sticky jam. Seriously, could this jam not be a more luxurious compliment to some fresh croissants? I’d say it was the perfect breakfast for this birthday girl this morning.
As far as canning this jam goes, it helps that this week has been the perfect time to work on my canning skills since I’ve had some time off but if you’re uneasy about canning, you can make the jam and store it in the fridge. However, canning in general is a very simple process and if you’ve never tried it, this recipe is the perfect way to get you started.
source: Tartlette via Annie’s Eats
Ingredients:
- 3 lbs. ripe peaches, peeled, pitted and coarsely chopped
- 3½ cups sugar
- 1-2 vanilla bean(s), halved lengthwise, seeds scraped out
- Juice of 1 lemon
Directions:
- In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally for about 1 1/2 to 2 hours, until the fruit has softened and is partially caramelized with a dark orange color. Discard the vanilla bean pods.
- Using your preferred method, can and preserve (boil for 15 minutes if your altitude is less than 1000ft above sea level) jam in sterilized jars. Both of these canning guides include instructions for boiling times at other altitudes. [Home Canning Guide 1 | Home Canning Guide 2] Alternatively, store the jam in clean jars and keep refrigerated.
Yields 6-8 cups.
{ 17 comments… read them below or add one }
Umm… yum!
Looks great! I like the consistency of yours. I know you’ve got 6 to 8 cups as the yield, but I’m wondering how many jars or cups you ended up with?
Christine: I ended up with 6 full (with 1/2″ headspace) 8oz jars.
Awesome! Thanks
Helps me plan my weekend canning… I’m running out of jars already, but this looks too good (and market peaches were on sale), so I can’t resist.
What an AMAZING photo! What is it about those lovely vanilla bean specks that make life so grand?!?!?
That looks absolutely Delicious!
oh boy, I just bought a bag of vanilla beans from Amazon and I cannot wait to try them in this Jam! My one canning effort this summer was an epic failure so I must, must make this!
Peach jam with vanilla beans – yum!
Tara, that looks amazing! I HAVE to make it!!
My husband and I like canning things together and
this is the recipe I choose. Can’t wait to taste it!
Mika
Wow this looks absolutely fantastic! Love this
This is fantastic! I have been on such a peach kick and the one thing I haven’t made yet is jam. I was waiting for a rainy day to do some canning and I am hoping to this weekend. I look forward to trying this recipe!
I love the combo of peaches and vanilla beans…I might have to add this to my canning list
Oh, yummy….and such beautiful photos~
Oh goodness, I just want to grab that first photo and run with it! And eat it!!
Definitely a great start to your birthday. I had wanted to make this last summer and didn’t, so I’m happy for the reminder. It looks lovely.
Happy birthday!
So lusciously adorable. I like its color, it’s envigorating.
Made this jam today and it turned out wonderful. The smell in the house with the peaches and vanilla bean cooking was out of this world. Can hardly wait to make biscuits so I can have the jam on them.