Wish summer could last longer? Canning is the answer! Gather up the last of those peaches and make this vanilla peach jam to enjoy any time of year.
This is my jam! No really, I made this jam and it’s legit. I told you I had wanted to share this recipe earlier in the week but after the high demands for the corn dip recipe I had to shuffle things around a bit in order to avoid an angry mob. Not to say that the demand for this jam recipe wouldn’t have been of equal intensity, of course, but it wasn’t served at the party because I’m hoarding it for myself.
What’s so special about this jam? Not only will it allow me to cling on to the flavors of summer a little bit longer but it has vanilla mixed in – check out those flecks! It tastes like peach pie spread on top of toast and I’m always a fan of things that taste like dessert for breakfast. Although admittedly many breakfast items are already just desserts disguised as breakfast foods which is why breakfast for dinner is also something I enjoy. But I digress. If you also want peach season to last a little longer then you better get those canning jars ready.
However, if I have it my way this will not be the last peach recipe I share with you. Oddly enough, this was one of the first recipes I made with my stock pile of peaches that I got from the Peach Truck a couple weeks ago. Usually I feel like jam is what you make with the leftover not-so-pretty fruits but I had 25 pounds of peaches and I wasn’t going to let any of them go to waste! So stay tuned as I continue with the peach trend while starting to incorporate some gameday eats including #PBChocSat!!
Five years ago: Review: Leafy Greens Cookbook
Six years ago: No Bake Peanut Butter S’mores Bars
Seven years ago: Biscoff Cinnamon Rolls
HOMEMADE VANILLA PEACH JAM
Makes eight 8 oz. jars
8 (8 oz.) canning jars, with two-piece lids
5 cups sugar, leveled
4 cups finely chopped peaches (about 3 lb. fresh)
1 (1.75 oz.) box fruit pectin
1/2 tsp unsalted butter (optional)
1 Tbsp vanilla bean paste (or the seeds removed from 3 vanilla bean pods)
- Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
- Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
- Place exact amount of sugar in a large bowl and set aside.
- Measure exactly 4 cups of finely chopped peaches and place in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the vanilla, and skim off any foam.
- Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
- Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.
Source: Adapted slightly from theSure-Jell box