Fresh Homemade Peach Jam with Vanilla Bean
A quick and easy homemade peach jam infused with the warm aroma of vanilla bean, perfect for spreading on toast or gifting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 4 cups (approximately 8 servings) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 3 pounds fresh peaches, peeled, pitted, and chopped
- 2 cups granulated sugar
- 3 tablespoons fresh lemon juice
- 1 whole vanilla bean pod, split and scraped
- Optional: pinch of ground cinnamon or vanilla bean paste substitute
Instructions
- Wash and peel about 3 pounds of ripe peaches by blanching in boiling water for 30 seconds, then plunging into ice water. Pit and chop into roughly 1/2-inch pieces.
- Split one vanilla bean pod lengthwise and scrape out the seeds. Set seeds and pod aside.
- Place chopped peaches, sugar, lemon juice, vanilla seeds, and pod into a large heavy-bottomed pot. Stir gently and let sit for 10 minutes to macerate.
- Bring mixture to a boil over medium-high heat, stirring frequently. Reduce to medium and simmer uncovered, stirring every few minutes until thickened, about 30-40 minutes. Remove vanilla pod.
- Test jam by dropping a spoonful onto a chilled plate; if it wrinkles when pushed, it is set. If not, continue simmering and test every 5 minutes.
- Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, seal tightly, and let cool to room temperature. Store in refrigerator up to 3 weeks or freeze for longer storage.
Notes
Stir frequently to prevent burning, especially as jam thickens. Use ripe but firm peaches to avoid runny jam. Test jam set with the plate test or thermometer (220°F). Let jam cool before jarring to prevent spills or jar breakage. Vanilla bean adds richer flavor than extract.
Nutrition
- Serving Size: 1 tablespoon (20 g)
- Calories: 50
- Sugar: 12
- Carbohydrates: 13
- Fiber: 1
Keywords: peach jam, homemade jam, vanilla bean jam, fruit preserves, easy jam recipe, summer jam, peach preserves