Description
Skip the store-bought stuff! This homemade peach jam with real vanilla bean takes just 45 minutes and tastes like summer in a jar. Perfect for beginners who want impressive results.
Ingredients
Scale
- 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)
Instructions
- Fill a large pot with water and bring to a boil. Cut a small “X” on the bottom of each peach. Lower peaches into boiling water for 30-45 seconds, then transfer to an ice bath. Once cool, slip off skins, remove pits, and chop peaches into ½-inch pieces.
- 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 (or add vanilla extract). Add butter if using. Stir to combine and let sit for 15 minutes.
- Place pot over medium heat and bring mixture to a simmer, stirring to dissolve sugar. Increase heat to medium-high and bring to a rolling boil. Continue boiling, stirring regularly, for 15-20 minutes.
- Test for doneness by placing a small spoonful on a frozen plate, chilling for 1 minute, then checking if it wrinkles when pushed. If not, continue cooking and test again every 2 minutes.
- Remove from heat. Remove vanilla bean pod if used. Let cool for 5-10 minutes, stirring occasionally. Transfer to clean jars, leaving ¼-inch headspace. Seal and cool completely before refrigerating.