Homemade Peach Jam
Homemade Peach Jam made with fresh peaches with a hint of vanilla bean. With a few ingredients, this peach jam is so easy to make at home! It’s the perfect pairing for breads, biscuits or yogurt.
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Servings: 4 Jars
Equipment
Ingredients
- 3 1/2 pound (1.5 kgs) whole ripe, fresh peaches
- 1 cup (200g) granulated sugar
- 2-3 tablespoons (30-45ml) freshly squeezed lemon juice, adjust to taste
- 1 vanilla bean pod, split lengthwise*
Instructions
- Prepare The Jars: Wash jars, lids and bands with dish soap and rinse thoroughly and let them air dry completely. Place them upside down on a clean baking sheet and put them in an oven that has been preheated to 350°F (175°C) for 10-15 minutes. Leave jars in the oven where they are hot and clean until you are ready to fill them with jam.
- Prepare The Peaches: Wash the peaches, remove the pits, peel the skin off and cut them into smaller pieces (1/2-inch pieces),or mash the peaches with a potato masher until you get the texture you want for your jam.
- In a large bowl, combine peaches and sugar and leave in the refrigerator for 4-6 hours. This will help the fruit release juice, which will make the jam more flavorful.
- Transfer the mixture to a saucepan, add in lemon juice and the seeds from the vanilla bean pod and cook over medium-low heat. Bring to a boil, stirring occasionally. Continuing boiling, frequently stirring and skimming off any foam that forms on the surface. The jam should boil for at least 10-15 minutes, until the temperature reaches 220°F (150°C) on a thermometer.
- Remove from heat and let the jam cool. The jam is ready if the surface wrinkles when you run your finger through it after placing some jam on a plate and putting it in the freezer for 2 minutes. If it’s still dripping, bring it to the stove and cook it for longer.
- Once it is done, using a jar funnel, pour the jam into each prepared jar and store in the refrigerator/freezer for a couple weeks. Make sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer.
Notes
*You can leave the vanilla bean out if you don't have one. Substitute with vanilla extract if you want, start with a 1/4 teaspoon vanilla extract based on taste preference.
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