Small Batch Vanilla Peach Jam

Course: Breakfast, Preserves

Cuisine: North American

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: servings

Calories: 43kcal

Author: Lord Byron's Kitchen

Easy to prepare Small Batch Vanilla Peach Jam is one of my favourite summertime preserves. Prepare this jam when peaches are in season for the best results. All you need are peaches, sugar, and a drop of good vanilla extract. This recipe will make two jars, so there's no need to worry about canning, because the jam will keep safely in your fridge!

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Ingredients

3 pounds peaches, about 12 peaches, pit removed, peach flesh finely chopped
1 cup sugar
2 teaspoons vanilla extract

Instructions

Add the peaches and the sugar to a medium-sized, deep saucepan and turn the heat to medium until the mixture begins to bubble.
Then, reduce the heat to simmer and stir. Allow the mixture to cook and the fruit to naturally break down. Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
When the jam has reached the consistency you desire, remove the saucepan from the heat and add the vanilla extract.
Stir well to combine and then carefully pour the hot jam into clean and sterile mason jars.
Be sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.
Refrigerate for immediate use. Once sealed, jam will keep refrigerated for up to six months.

Notes

This recipe will yield about 2 cups of jam. I'm using two 250mL or two half pint jars.

One serving is equal to 1 tablespoon.

Nutrition