Peach Vanilla Jam
May 12, 2024 by Kimberly
Discover the joy of homemade Peach Vanilla Jam! A sweet, fragrant blend perfect for breakfast spreads and desserts. Simple, delicious, and wonderfully aromatic.
2 HOURS
25 MINUTES
EASY
VEGETARIAN
INT.
16 PER TSP
SWEET
FRUITY
EVERYDAY
DIPS & SPREADS
SPRING
SUMMER
ABOUT THE RECIPE
Dive into the delightful world of homemade jam with my peach vanilla jam recipe! This easy-to-follow recipe combines ripe peaches and fragrant vanilla for a heavenly spread.
How to serve
Spread it over warm toast, swirl it into your morning yogurt, or dollop it on pancakes. It’s the perfect addition to enhance any breakfast or snack time with a touch of homemade sweetness.
How to store
To keep your jam fresh, store it in airtight containers in the refrigerator. Properly sealed, it can last as long as store-bought jam once opened.
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Peach Vanilla Jam
- Total Time: 145 min
- Yield: 1.5 kg / 3.3 lbs 1x
Description
RECOMMENDED EQUIPMENT
- 4 screw-top jars
- sharp knife
- cutting board
- medium-sized pot
- immersion blender
Ingredients
- 1 kilograms ripe peaches
- 500 grams jam sugar 2:1
- 1 vanilla pod
Instructions
- Rinse four screw-top jars with boiling hot water, dry them, and keep them open and ready to be filled.
- Wash and dry the peaches. Remove the pits and chop the peaches into rough pieces. Place all the pieces in a medium-sized pot.
- Slit a vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds, the pod, and the jam sugar to the peaches. Stir well and bring to a boil over medium heat.
- Let it boil for about 5 minutes. Stir occasionally. Remove the vanilla pod, then puree the mixture with an immersion blender until smooth and simmer for another 5 minutes and stir occasionally.
- Fill the jam hot into the washed jars and seal them. Let them cool completely. The jam can be stored unrefrigerated and unopened for several months, and once opened, it lasts in the fridge as long as store-bought jam.
Notes
The calorie information may vary depending on the product used, country and region.
- Passive Time: 120 min
- Cook Time: 25 min
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