Vanillapeachjam Recipes

PEACH JAM

Steps:

• Put the sugar, 2 tablespoons of the lemon juice, vanilla and cloves in a heavy, nonreactive skillet. Cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
• Add the peaches to the skillet and stir once to coat. Raise the heat to medium-high, and bring to a visible simmer. Cook, stirring occasionally, until the mixture is thick and jam-like and the peach pieces are very soft, 15 to 20 minutes, depending on ripeness of the peaches. Check the pan midway, you may need to lower the temperature to medium if the mixture starts to brown.
• Crush the peaches with a potato masher, until most of the mixture is smooth and there are only a few chunky pieces left. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat, stir in the remaining 2 teaspoons of lemon juice, and let cool before refrigerating. Cool completely in the refrigerator before using. Discard the cloves before serving. The jam will keep in the refrigerator for up to 2 weeks.

HONEYED PEACH PANCAKE SYRUP

Steps:

• Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with the back of a spoon, 5 minutes. Discard peach solids.
• Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel.
• Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.

EASY HOMEMADE PEACH JAM (NO PECTIN)

Steps:

• Bring the peaches and lemon juice to boil in a large pot over medium high heat. Use a spatula or the back of a wooden spoon to crush peaches to your desired consistency.
• Turn the heat down to medium. Add the sugar and bring the peach jam back to a boil, stirring frequently until it has reduced and coats the back of a spoon when you lift it and turn.
• With a ladle, spoon the jam into jars.
• This jam tastes great on freshly toasted bread.

PEACH-BOURBON JAM

Steps:

• Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
• Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
• Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
• To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
• Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
• Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

CLASSIC PEACH JAM

Steps:

• Place the peaches and lemon juice into a large pot. At this point, I like to take my potato masher and mash the peaches a bit. Measure the sugar into a separate bowl and set aside. Stir the package of pectin into the peaches and add the butter. Stirring frequently, bring the peach mixture to a full rolling boil (a boil that does not stop bubbling when stirred), then add the sugar. Stir to fully incorporate. Return the mixture to a full, rolling boil and boil for exactly 1 minute, stirring constantly. Remove the pot from the heat. Skim any foam from the surface. Ladle quickly into clean jars. (I like to use a wide funnel.) Wipe the rims of the jars with a clean cloth. Place the heated lids (lids that have been placed in simmering water for at least a minute) on the jars and tighten the bands. Place the jars in a canner and process (gently boil) for 10 minutes (water should cover the jars by an inch or two-add boiling water, if necessary), then remove the jars from the canner. Cool completely before storing. Make certain all lids have sealed properly before storing. If the lid springs back when pressed in the middle, it is not sealed and should be stored in the refrigerator.

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.

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.

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.

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.

EASY VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.