Vanilla Bean Peach Jam

12 Aug

Vanilla Bean Peach Jam 

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

 

Making the Simplest Jam Ever…

In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat.  Bring it to a boil.  Once boiling, reduce the heat to a simmer and continue to cook, stirring occasionally for about 1 1/2 – 2 hours or until the fruit has softened and is partially caramelized with a dark orange-ish color.  Pick out the vanilla bean pods.  Then if you’re not into chunks of fruit & prefer a smoother jam, take out your hand blender and puree your heart out.  No judgement, just yummy !

To preserve your bounty…

You can preserve jam by boiling the sterilized, filled and sealed jars in a water bath for 15 minutes.  You can also skip this step and store the jam in clean jars and keep refrigerated; however it won’t keep for long.

peach jam

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