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A simple recipe that transforms ripe peaches, sugar, and vanilla into about 2 cups of fresh, spreadable vanilla peach jam through slow simmering without added pectin.

Ingredients

Scale
  • 3 pounds peaches (about 12 peaches), pits removed and flesh finely chopped
  • 1 cup sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Pit the peaches and finely chop them (peeling by blanching and shocking is optional; you can also wipe fuzz and dice).
  2. Combine chopped peaches and sugar in a medium, deep saucepan.
  3. Place the saucepan over medium heat and stir until the mixture just starts to bubble.
  4. Reduce heat to low and simmer uncovered, stirring regularly to prevent sticking and burning.
  5. Stir at least every 20 minutes and increase frequency as the jam thickens.
  6. Skim off any foam that forms on the surface.
  7. Cook slowly until the jam is thick and glossy and coats a spoon (test doneness with a cold plate wrinkle test).
  8. Remove the pot from heat and stir in the vanilla extract.
  9. Sterilize jars and lids by washing in hot, soapy water and warming them in the oven or with hot water.
  10. Carefully ladle the hot jam into sterilized jars, leaving a little space at the top.
  11. Wipe the jar rims clean, place lids on, and tighten until you feel resistance.
  12. Set jars on a towel and leave undisturbed for at least 12 hours to allow seals to form.

Notes

Choose fully ripe peaches for sweetest flavor; unripe peaches require longer cooking and are more tart., Chop peaches finely for faster breakdown and shorter cooking time., Use a heavy-bottomed saucepan to prevent burning., Skim foam for a clearer jam., Sterilize jars thoroughly and use fresh sealing rings for safe storage., No pectin added; jam thickens naturally through slow cooking and evaporation., Frozen peaches can be used but cooking time will be longer., For chunkier jam, leave larger pieces; for smoother jam, mash or blend briefly before final cooking., This recipe skips full water-bath canning and is meant for refrigerated storage up to six months., Reheat gently on the stove or microwave before serving if needed.

Nutrition

Find it online: https://sweetovenstories.com/small-batch-vanilla-peach-jam/