Small Batch Vanilla Peach Jam

Imagine capturing summer’s sweetness in a jar—that’s exactly what this Small Batch Vanilla Peach Jam delivers with each velvety, fragrant spoonful. The natural sweetness of ripe peaches mingles with aromatic vanilla beans to create a spread that transforms ordinary toast into something extraordinary. This Small Batch Vanilla Peach Jam is perfect for preserving peak-season peaches without the commitment of traditional large-batch canning. You’ll learn how to create a perfectly balanced jam with minimal ingredients and equipment, making this an ideal project even for beginners.

Why You’ll Love This Recipe

This Small Batch Vanilla Peach Jam stands out from store-bought varieties for so many reasons. The concentrated peach flavor shines through brilliantly, creating a spread that tastes like biting into a perfectly ripe peach. The texture strikes that ideal balance—thick enough to stay put on your toast but with delightful chunks of fruit that remind you this is truly homemade.

Unlike commercial versions loaded with preservatives, this recipe lets the natural peach flavor take center stage while the vanilla adds a sophisticated warmth that elevates the entire experience. The small batch approach means you’ll have just enough to enjoy for a few weeks—no overwhelming pantry storage required.

The gorgeous amber-orange color brings sunshine to your breakfast table, and the process itself fills your kitchen with an irresistible aroma that signals something special is happening. Best of all, this jam comes together in under an hour, making it a perfect weekend project with delicious rewards.

Ingredients

For this Small Batch Vanilla Peach Jam, you’ll need:

• 2 pounds (900g) ripe peaches (about 6-7 medium peaches)
• 1½ cups (300g) granulated sugar
• 2 tablespoons fresh lemon juice
• 1 vanilla bean, split lengthwise (or 2 teaspoons pure vanilla extract)
• Pinch of salt
• Optional: ½ teaspoon butter (to reduce foaming)

Choose peaches that yield slightly to gentle pressure—they should be ripe but not mushy. The vanilla bean is worth the splurge here, as it infuses the jam with those gorgeous specks and a more complex flavor than extract alone. Fresh lemon juice not only brightens the flavor but also contains natural pectin that helps the jam set properly without commercial additives.

Pro Tips

Choose the Right Peaches: For the best vanilla peach preserves, select fruit that’s fragrant and ripe but still firm. Overripe peaches will create a mushier texture while underripe ones lack flavor. The peach skin should easily slip off after blanching—if it doesn’t, your peaches might not be ripe enough.

Master the Setting Point: The trickiest part of making Small Batch Vanilla Peach Jam is knowing when it’s done. Place a small plate in your freezer before you start cooking. When you think the jam is ready, drop a small amount on the cold plate, wait 30 seconds, then run your finger through it. If it wrinkles and doesn’t immediately flow back together, your jam has reached the setting point.

Patience During Cooling: Resist the urge to immediately transfer hot jam to jars. Allow it to cool in the pot for 5-10 minutes first—this helps suspend the fruit pieces evenly throughout rather than having them float to the top. The jam will also continue to thicken as it cools, so what seems slightly runny at boiling temperature will firm up nicely.

Instructions

Step 1: Prepare the Peaches
Fill a large pot with water and bring to a boil. Cut a small “X” on the bottom of each peach. Working in batches, carefully lower peaches into boiling water for 30-45 seconds, then transfer to an ice bath. Once cool, the skins should slip off easily. Remove pits and chop peaches into ½-inch pieces. You should have about 4 cups of chopped peaches.

Step 2: Combine Ingredients
Place chopped peaches in a large, heavy-bottomed pot. Add sugar, lemon juice, and salt. Scrape the seeds from the vanilla bean and add both seeds and pod to the mixture (or add vanilla extract). If using butter to reduce foaming, add it now. Stir gently to combine all ingredients, allowing the mixture to sit for 15 minutes to release juices.

Step 3: Cook the Jam
Place the pot over medium heat and bring the mixture to a simmer, stirring frequently to dissolve the sugar. Once sugar is dissolved, increase heat to medium-high and bring to a rolling boil. Continue boiling, stirring regularly to prevent sticking, for 15-20 minutes. The mixture will foam, then gradually thicken and darken slightly.

Step 4: Test for Doneness
After about 15 minutes of boiling, begin testing for doneness using the frozen plate method. Place a small spoonful of jam on the chilled plate, return to freezer for 1 minute, then check if it wrinkles when pushed with your finger. If not, continue cooking and test again in 2-minute intervals until the jam passes the wrinkle test.

Step 5: Finish and Store
Remove pot from heat. If you used a vanilla bean pod, remove it now. Let the Small Batch Vanilla Peach Jam cool for 5-10 minutes, stirring occasionally. Transfer to clean jars, leaving ¼-inch headspace. Seal and allow to cool completely at room temperature before refrigerating. Your homemade jam will keep refrigerated for up to 3 weeks, or you can process in a water bath for longer storage.

Variations

Spiced Vanilla Peach Jam: Add warmth and complexity to your Small Batch Vanilla Peach Jam by incorporating a cinnamon stick and 3-4 whole cloves during cooking (remove before jarring). This variation creates a jam with subtle holiday flavors that pairs beautifully with warm scones or as a topping for vanilla ice cream. The warming spices complement the vanilla and peach notes perfectly.

Bourbon Vanilla Peach Jam: For an adult twist, stir in 2-3 tablespoons of good-quality bourbon during the last 5 minutes of cooking. The alcohol will cook off, leaving behind a sophisticated caramel note that enhances both the vanilla and the natural sweetness of the peaches. This variation makes an exceptional glaze for grilled pork or chicken.

Vanilla Peach Chia Jam: For a lower-sugar, higher-fiber option, reduce the sugar to ¾ cup and add 2 tablespoons of chia seeds during the last 5 minutes of cooking. The chia seeds will thicken the jam naturally while adding nutritional benefits. This creates a more breakfast-appropriate spread with a pleasant texture contrast.

Storage and Serving

Your Small Batch Vanilla Peach Jam will keep in the refrigerator for up to 3 weeks in a well-sealed container. For longer storage, you can process the jars in a water bath canner for 10 minutes, which extends shelf life to about a year in a cool, dark place. Once opened, processed jars should also be refrigerated.

Serve this luminous jam spread on buttery toast, English muffins, or warm biscuits for a breakfast that feels like a special occasion. It also makes a stunning addition to a cheese board—particularly alongside mild, creamy cheeses like brie or mascarpone.

For an elegant dessert, warm a few tablespoons of the jam and drizzle over vanilla ice cream or pound cake. You can also use it as a filling for thumbprint cookies or between layers of a vanilla cake. For brunch, swirl a spoonful into plain yogurt with granola for a parfait that balances sweet and tangy perfectly.

FAQs

Can I use frozen peaches to make this jam?
Yes, you can use frozen peaches. Thaw them completely and drain any excess liquid before measuring. The cooking time may increase slightly as frozen peaches typically release more water.

Do I need to add pectin to this recipe?
No, this Small Batch Vanilla Peach Jam doesn’t require commercial pectin. The natural pectin in the peaches combined with the lemon juice provides enough thickening power for a soft-set jam.

Can I reduce the sugar in this recipe?
Sugar does more than sweeten—it helps preserve and set the jam. You can reduce it by up to ⅓, but the texture may be softer and the shelf life shorter. For significantly less sugar, look for a recipe specifically designed for low-sugar preserving.

Why did my jam turn brown?
Some browning is normal as the sugars caramelize, but excessive browning may indicate overcooking. Always keep a close eye on your jam during the final minutes of cooking.

Can I double this recipe?
Small batch recipes work best as written. Doubling can lead to longer cooking times, which may affect the fresh flavor and color. If you want more jam, it’s better to make multiple separate batches.

Conclusion

This Small Batch Vanilla Peach Jam is summer sunshine captured in a jar — a velvety, aromatic preserve that brings the perfect balance of fresh fruit and warm vanilla to your table. It’s the kind of simple luxury that transforms ordinary mornings into moments worth savoring. Whether spread on a warm croissant, swirled into yogurt, or given as a heartfelt homemade gift, this jam carries the essence of peak-season peaches well beyond their fleeting season.

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