Delicious and easy, this small batch peach jam recipe is made without pectin and with a bit of vanilla for extra flavour.
Even if you aren't typically a jam maker, this small-batch peach vanilla jam might just change your mind. With fresh peaches plentiful and cheap right now, you can make a small quantity of jam (just about 2 cups) that can be refrigerated and used right away or even frozen to use later. No need to fuss with all that canning paraphernalia.
(Of course, if you don't mind the canning routine, this is a lovely jam to "put up". To make a larger batch, simply double or triple the recipe and follow your normal canning routine.)
I used vanilla bean paste in my jam. Have you tried it? I love it and often use it to replace vanilla extract or pods in recipes. There's just something about those vanilla flecks in cupcakes, frosting ... or jam. Of course, you can also use scrapings from a vanilla pod as well.
Cook's Notes:To quickly and easily remove peach skin, cut an "X" in the bottom of the peach, blanch the peaches in boiling water for 30 seconds, then transfer to an ice water bath. Once cool enough to handle, it will be easy to peel the skin off.
Small Batch Peach Vanilla Jam
- 2 lbs. peaches, ripe, fresh, about 8 small peaches, peeled and cut into small pieces
- 2 cups white sugar
- 2 Tbsp. lemon juice , plus all the lemon seeds from a whole lemon
- 1 Tbsp. vanilla bean paste, or vanilla extract
- Pinch salt
- 2 tsp butter, optional, it just suppresses the foaming of the jam
- Have the container or jar(s) you’ll be refrigerating your jam in clean, dry and handy.
- Prepare peaches and juice a fresh lemon, reserving all the lemon seeds. Place all the seeds from the lemon into a piece of cheesecloth and secure into a pouch with a piece of string.
- Place prepared peaches, sugar, vanilla bean paste, 2 Tbsp. of the fresh lemon juice, a pinch of salt, a pat of butter and the pouch of lemon seeds into a heavy saucepan or Dutch oven. Stir and bring to a boil over high heat. If you like, you can mash your peaches with a potato masher at this point, to break up any large pieces. Lower heat slightly and continue to cook, stirring regularly, until it reaches the gel point (224° F. on a candy thermometer). This will take around 10 minutes or so. Alternately, if you don’t have a thermometer, you can place a saucer into the freezer when you start preparing your jam. When you want to test if it has reached the gel point, remove from the freezer and place a small puddle of jam onto the cold saucer. With your spoon, push against the middle of the puddle of jam. If it “wrinkles” and leaves a path when you run your spoon through it, it’s ready. If it doesn’t (it’s still liquid, runs back together after running your spoon through it), cook a little longer and test again until it does. REMOVE LEMON SEED POUCH AND DISCARD before putting jam in jars.
- Spoon hot jam into prepared jar(s) or container(s). Allow to cool slightly, cover with lids then refrigerate immediately. Jam can also be frozen in freezer jam containers. *Do not store at room temperature unless you have used properly sterilized jars and sealed via a hot water bath.
- If you want to preserve your jam for longer storage at room temperature, a hot-water bath sealing method is required to remove any air in the jars and to ensure proper jar sealing.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
More Jam Recipes from the Seasons and Suppers Archives