Canning Recipe – Peach Vanilla Bean Jam

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 A Taste of Summer: Peach Vanilla Bean Jam – A Delightful Canning Recipe

Capturing the essence of summer in a jar, Peach Vanilla Bean Jam is a delightful treat that combines the sweet, juicy flavors of peaches with the warm and aromatic notes of vanilla.

This homemade jam is the perfect way to savor the taste of ripe peaches long after the season has passed. Whether spread on toast, dolloped onto scones, or incorporated into your favorite recipes, this unique and flavorful jam is sure to become a pantry staple.

In this article, we’ll share a special canning recipe for Peach Vanilla Bean Jam that will have you eagerly anticipating breakfast time.

Ingredients:

• 4 pounds ripe peaches, peeled, pitted, and chopped
• 2 cups granulated sugar
• Juice of 1 lemon
• 1 vanilla bean, split lengthwise, seeds scraped
• 1 teaspoon lemon zest

Instructions:

1. Prepare the Peaches: Begin by peeling the peaches, removing the pits, and chopping them into small pieces. You can blanch the peaches in boiling water for 30 seconds to make the peeling process easier. Alternatively, you can use a sharp knife to score an “X” on the bottom of each peach, then blanch them and peel off the skin.
2. Cook the Peaches: Place the chopped peaches, sugar, lemon juice, and lemon zest in a large, heavy-bottomed pot. Stir to combine and let the mixture sit for 15-20 minutes to allow the peaches to release their juices.
3. Add the Vanilla Bean: After the peaches have released their juices, add the split vanilla bean and its seeds to the pot. Stir well to distribute the vanilla flavor throughout the mixture.
4. Cook the Jam: Place the pot over medium heat and bring the mixture to a gentle boil. Reduce the heat to low and simmer, stirring occasionally, for about 45 minutes to 1 hour. The jam should thicken and the peaches should become soft and translucent.
5. Test for Doneness: To check if the jam has reached the desired consistency, place a small amount on a chilled plate and let it cool for a few seconds. Run your finger through the jam – it should have a slightly gel-like texture and not be too runny. If it’s still too liquid, continue cooking and repeat the test after a few minutes.
6. Remove the Vanilla Bean: Once the jam has reached the desired consistency, remove the pot from the heat and discard the vanilla bean. If you prefer a smoother texture, you can use an immersion blender to puree the jam until it reaches your desired consistency.
7. Can the Jam: Sterilize your canning jars and lids by boiling them in water for a few minutes. Carefully ladle the hot jam into the jars, leaving about 1/4 inch of headspace. Wipe the rims clean, place the lids on top, and screw on the bands until fingertip tight.
8. Process the Jars: Process the filled jars in a boiling water bath for 10-15 minutes to ensure proper sealing. Remove the jars from the water bath and let them cool on a clean towel. As they cool, you should hear the satisfying “pop” of the lids sealing.
9. Label and Store: Once the jars are completely cool, label them with the date and contents. Store the jars in a cool, dark place. The jam will continue to develop its flavors over the next few weeks and can be enjoyed for up to a year.

With its luscious peaches and enchanting vanilla undertones, Peach Vanilla Bean Jam is a delightful addition to your canning repertoire. By following this unique recipe, you can preserve the flavors of summer and enjoy this homemade treat all year round.

Spread it on your morning toast, pair it with cheese on a charcuterie board, or use it to add a touch of fruity sweetness to your favorite recipes. Embrace the joys of canning and savor the taste of summer with each spoonful of this delectable Peach Vanilla Bean Jam.