Peachy Vanilla Jam Recipes

PEACH VANILLA BEAN JAM

Steps:

• In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally for about 1 ½ to 2 hours, until the fruit has softened and is partially caramelized with a dark orange color. Discard the vanilla bean pods.
• Using your preferred method (see canning guides in the Notes section below, if needed), can and preserve (boil for 15 minutes if your altitude is less than 1000ft above sea level) jam in sterilized jars.

PEACH VANILLA JAM (LOW SUGAR RECIPE)

Steps:

• Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clean jars on a clean towel. Put 2 small ceramic plates in the refrigerator, because you will need them later to test the thickness of the jam.
• Scrape the seeds from the vanilla bean pod. Slice the pod lengthwise with a small, sharp knife, cutting through only the top half of the bean. Open the bean and spread it out with your fingers. Use the back of the knife to scrape out the small vanilla seeds, and set these aside.
• Blanch the peaches, 4-5 at a time, in a boiling water bath for about 1 minute. Remove with a slotted spoon, and immediately place in a large bowl of ice water. This will loosen the peach skins.
• Remove the peaches from the ice water and drain. Cut the peaches in half, remove the pits, and remove the skins with a paring knife.
• Cut the peaches into about half-inch chunks. You will need about 8 cups of chopped peaches.
• Mash the peaches with a potato masher until you get the texture you want for your jam. You should have about 5 cups of mashed peaches. You can also use a food processor or immersion blender for a smoother mixture.
• Mix the pectin, lemon juice, and ¼ cup sugar in a small bowl or measuring cup.
• Place the peaches and vanilla in a large cooking pot, and add the pectin mixture. Over medium high heat, bring everything to a full boil that does not go down when stirred. Stir the entire time so the jam does not burn.
• At this point, add the rest of the sugar, stir well, and bring the jam back to a full boil for one minute. Turn off the heat and test the thickness of the jam by putting a small spoonful on a cold ceramic plate. If it's thick enough, it's done. If it's too runny, add ¼ package more pectin, bring to a hard boil again for 1 minute, and test again with the second cold plate.
• Let the jam cool for 10 minutes, then stir to distribute the fruit. If the jam is too hot when you put it in the jars, the fruit chunks will float to the top. Meanwhile, place the Mason jar flat lids (not the rings) in very hot (not boiling) water to get them ready.
• Fill your jars, using the ladle and funnel, leaving 1/4 inch of clearance space at the top of the jar.
• Wipe the rims of the jars with a clean, damp towel. Place the lids on the jars and secure with rings. Do not screw the rings on too tight.
• Process the jars, following the instructions for your water bath canner. This jam requires 5 minutes processing at sea level, 10 minutes above 1000 feet altitude and 15 minutes above 6000 feet altitude.
• Remove the jars carefully with the jar lifting tongs, and set them on a clean towel. Leave them undisturbed for several hours or overnight to let them seal. You can tell they are sealed if the center of the lid is depressed slightly and does not move when pressed with your finger. Remove the rings so they don't rust due to trapped moisture, or if you want to leave them on, at least remove them temporarily to make sure they are dry underneath. The jam lasts about a year in the pantry.

BOURBON PEACH JAM

Steps:

• Before starting this recipe sterilise six 1 cup jars and lids. Once sterilised keep warm in the oven until needed.
• Place a small plate/saucer in the freezer to chill.
• Put peaches, sugar, vanilla, bourbon, and lemon juice in a large saucepan. Stir together and leave to sit covered for 30 minutes.
• Over a low heat stir mixture until all the sugar has dissolved. Once the sugar has dissolved increase the heat and bring the mixture to a simmer.
• Simmer for a further 10 minutes or until peaches are soft, stirring the mixture occasionally.
• Remove saucepan from the heat. Using a potato masher crush the peaches until they are almost smooth, but still, have some nice textural lumps/bumps to them.
• Return peach mixture to medium-high heat and bring to the boil. Stir occasionally for the mixture not to catch. Bring the mixture up to 105°C (220°F) and remove saucepan from the heat.
• Remove the small plate from the freezer and test 1 teaspoon of the mixture. Drag your finger through the mixture, if your finger leaves a trail and the jam stays parted it is ready. If not return to the heat for a few more minutes and test again. Repeat until the jam is the right consistency.
• Once the jam is at the right consistency, using a spoon skim any surface foam and discard.
• Fill warm sterilised jars with peach vanilla bourbon jam. Use a funnel for easy and to keep the jar rims clean.
• Seal jars with their lids and then place in a pot of boiling water, making sure that the lids are covered.
• Boil jars for 10 minutes, leave to rest in the water for 5 minutes, and then remove carefully and leave to cool.
• Once cool double check that the jars have all sealed tightly and then store in a dark cool place until ready to use.
• Once a jar of jam has been opened, store in the fridge until finished.

VANILLA PEACH JAM

Steps:

• Peel, pit and chop peaches.
• In saucepan combine peaches,lemon juice, and pectin.
• Cook over high heat stir constantly about 5 minutes or until full rolling boil.
• Stir in sugar.
• Return to a full rolling boil.
• Boil hard for (1) minute stir constantly.
• Remove from heat and add vanilla extract and bourbon (bourbon is optional).
• Skim off foam.
• Ladle in hot sterilzed jars process in boiling bath 5 minutes.

BOURBON PEACH JAM

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PEAR VANILLA JAM

Steps:

• Peel, core and quarter the pears. (While you're doing this, add the cut pieces to a large bowl of water with some lemon juice squeezed in, to prevent darkening.).
• Drain the pears, and transfer them to the work bowl of a food processor. Pulse them a few times. You're looking to get them chopped, not to puree them.
• Grate a couple pinches of fresh nutmeg over the sugar.
• Add the pears, sugar, and lemon juice to a large pot, and bring to a boil, stirring occasionally.
• Simmer 40 minutes. You may have to stir frequently to prevent burning.
• Remove the mixture from the heat, and stir in the vanilla extract.
• Spoon into hot jars, leaving 1/2 inch head space. Wipe the jar rims and adjust the lids.
• Process in boiling water for 10 minutes.