Vanilla Peach Jam

When you first taste a spoonful of homemade vanilla peach jam, your taste buds wake up with a burst of summer sunshine and gentle warmth. The sweetness of fully ripe peaches dances on your tongue, intertwined with the delicate notes of scraped vanilla seeds that swirl through every bite. This jam isn’t just a condiment—it’s a memory in a jar, a symphony of flavors that elevates simple toast into something extraordinary. It takes only 30 minutes of preparation, 30 minutes of loving simmering, and another half-hour of patient resting to transform a handful of fresh, vibrant peaches into a beginner-friendly preserve that feels both rustic and refined. Whether you’re a canning novice or an experienced home cook, this Vanilla Peach Jam invites you to slow down, savor the moment, and reconnect with the joy of creating something truly homemade.

Growing up, I remember my grandmother’s kitchen brimming with the sweet scent of fruit preserves bubbling away on the stove. She would let me help peel and pit the peaches, and I’ll never forget how her eyes lit up when she split open a fragrant vanilla bean pod and let me stir in its seeds. That warm, welcoming ritual stayed with me, and today I’m thrilled to share that same sense of comfort and confidence with you. This jam straddles the line between breakfast and dessert, perfect for layering on buttery croissants, swirling into Greek yogurt, or dolloping atop ice cream. At just 320 calories per quarter-cup serving, it’s an indulgent treat you can justify. Let’s dive into the details and make a batch of this luscious jam that captures the essence of sunny orchards and cozy kitchen chats.

KEY INGREDIENTS IN VANILLA PEACH JAM

Before we roll up our sleeves and get cooking, let’s explore what makes this jam so irresistible. Each ingredient plays its part, from the juicy fruit base to the fragrant vanilla accents. Understanding their roles will help you appreciate the magic that happens when they all come together.

• Ripe peaches

These are the heart of the jam. Their natural sweetness and juicy flesh break down beautifully during cooking, creating that signature peach flavor. Choosing fully ripe, fragrant peaches ensures maximum taste without needing to add extra sugar.

• Granulated sugar

Beyond sweetening, sugar acts as a preservative and helps the jam reach the right gelling point. It draws moisture from the fruit, thickens the mixture, and gives your spread that glossy finish you crave.

• Vanilla bean

Splitting the bean to release its seeds infuses the jam with a rich, aromatic depth. The little black specks scattered throughout your jam are visual proof of pure vanilla flavor—no artificial substitutes here.

• Lemon juice

A splash of acidity balances the sweetness, brightening the flavor profile and aiding the pectin in the peaches to set the jam firmly. It’s a small addition that makes a big difference.

• Vanilla extract

Added at the end to preserve its delicate flavor, this boosts the vanilla profile and enhances the overall warmth of the jam, ensuring every spoonful tastes layers deep.

HOW TO MAKE VANILLA PEACH JAM

You’re about to embark on a simple yet rewarding journey that turns fresh fruit into a shelf-stable delight. Follow these steps carefully, and you’ll have a batch of velvety, aromatic jam ready to enjoy or gift.

1. Prepare the peaches: Start by peeling, pitting, and chopping the ripe peaches into small, uniform pieces. Measure out 4 cups so you have just the right amount of fruit to balance with the sugar and other ingredients.

2. Cook the peaches: In a large non-reactive saucepan, combine the chopped peaches, granulated sugar, lemon juice, and the scraped seeds from your vanilla bean. Tuck the split vanilla pod into the mixture for extra infusion.

3. Macerate the fruit: Let the mixture rest at room temperature for about 30 minutes. This step is crucial for the sugar to dissolve fully and the peaches to release their natural juices, setting you up for an even cook.

4. Cook the jam: Place the saucepan over medium heat and bring it to a gentle boil, stirring frequently. This helps prevent sticking and scorching on the bottom of the pan.

5. Thicken the jam: As the fruit simmers, use a potato masher to crush the peaches to your preferred texture. Continue to cook until the mixture reaches a thick consistency, about 25–30 minutes, stirring occasionally.

6. Test the consistency: Spoon a small amount onto a chilled plate and let it cool for a minute. Run your finger through the jam—if the surface wrinkles and holds its shape, you’re right on target.

7. Add vanilla extract: Remove the pan from the heat and stir in the vanilla extract. This late addition preserves its delicate aroma and rounds out the flavor.

8. Remove vanilla pod: Fish out the used vanilla bean pod and discard it. You’ve captured all its flavor in the jam.

9. Jar the jam: Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch of headspace. Wipe the rims clean and secure the lids.

10. Process the jars: For long-term storage, process the jars in a boiling water bath for 10 minutes. This step ensures a proper seal and shelf stability.

11. Cool and label: Remove jars from the water bath and place them on a towel to cool undisturbed. Once fully cooled, label each jar with the date and contents.

SERVING SUGGESTIONS FOR VANILLA PEACH JAM

When your jars of Vanilla Peach Jam gleam on the kitchen shelf, you’ll be brimming with ideas on how to showcase that sweet, fruity goodness. Here are some of my favorite ways to serve this versatile spread, each one designed to highlight its luscious texture and warm vanilla notes.

• Classic toast topper

Spread a generous layer of jam over warm, buttered artisan bread. The sweet peaches melt into the butter, creating a harmonious blend of creamy and fruity flavors. For an extra touch, sprinkle a few fresh peach slices or a mint leaf on top.

• Yogurt parfait layers

In a glass, alternate scoops of creamy vanilla yogurt with dollops of jam and crunchy granola. The contrast of smooth, juicy, and crisp textures turns an ordinary breakfast into a café-worthy treat.

• Decadent ice cream swirl

Warm a spoonful of jam slightly and drizzle over a scoop of vanilla bean ice cream. The heat from the jam softens the ice cream, creating ribbons of fruit throughout each bite.

• Cheese board accompaniment

Pair your jam with tangy goat cheese or creamy Brie on a charcuterie board. The sweetness cuts through the richness of the cheese and complements cured meats, nuts, and crusty crackers.

HOW TO STORE VANILLA PEACH JAM

Proper storage ensures that you can enjoy the vibrant flavors of your jam long after the last peach season has passed. Whether you’re keeping a few jars for immediate use or stashing others for holiday gifts, follow these guidelines to maintain peak freshness.

Freshly sealed jars can live in a cool, dark pantry for up to one year, thanks to the boiling water bath sealing process. Store them away from direct light and fluctuating temperatures to prevent color loss and flavor degradation. Once opened, keep your jam refrigerated and use it within three to four weeks for optimal taste and safety. For shorter-term storage or if you skipped canning, simply refrigerate the jars immediately and follow the same usage timeline. If you want to freeze the jam, pour it into freezer-safe containers, leaving a little headspace for expansion—frozen jam can last up to six months. Thaw in the fridge overnight before serving, and stir well to reincorporate any separated juices.

• Pantry storage: Keep sealed jars in a cool, dark place for up to 12 months.
• Refrigeration: After opening, store in the fridge and consume within 3–4 weeks.
• Freezing: Use freezer-safe containers with headspace; lasts up to 6 months.
• Immediate use: If not canning, refrigerate right away and follow the 3–4 week guideline.

CONCLUSION

I hope this deep dive into Vanilla Peach Jam has inspired you to fill your kitchen with its vibrant color and sweet, comforting taste. From the first cut of a ripe peach to the moment you unscrew the lid of a freshly sealed jar, every step in this beginner-friendly recipe celebrates the joys of homemade preserves. With just 30 minutes of prep, 30 minutes of cooking, and 30 minutes of rest, you can create something that feels both timeless and indulgent—perfect for breakfast spreads, dessert drizzles, or heartfelt gifts for loved ones. Remember to print out this article or bookmark it so you can revisit these tips and techniques anytime you’re craving a taste of summer in a jar.

Whether you’re layering jam on buttery toast at dawn, swirling it into yogurt for a mid-morning pick-me-up, or pairing it with artisanal cheese at a dinner party, this Vanilla Peach Jam is versatile enough to shine in countless ways. Save this recipe for your next canning session—it’s a delightful project that yields jars filled with pure sunshine. I’ve included a FAQ section below for any extra questions you might have, but I’d also love to hear from you directly. Drop a comment if you give this recipe a try, share your favorite serving ideas, or reach out if you need a little help perfecting your jam-making skills. Your feedback and stories fuel my passion for home cooking, and I can’t wait to hear how this recipe brings a taste of summer into your home!

Print Recipe

Vanilla Peach Jam

Author: Sophie Bennett Courses: Dessert

Difficulty: Beginner Prep Time 30 mins Cook Time 30 mins Rest Time 30 mins Total Time 1 hr 30 mins

Calories: 320

Description

This Vanilla Peach Jam bursts with the juicy goodness of ripe peaches and the warm aroma of vanilla, creating a delightful spread that elevates your breakfast or dessert.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 cups ripe peaches, peeled, pitted, and chopped

• 2 cups granulated sugar

• 1 vanilla bean, split and seeds scraped

• 1 tablespoon lemon juice

• ¹⁄₂ teaspoon vanilla extract

Instructions

1. Prepare the peaches: Start by peeling, pitting, and chopping the ripe peaches into small pieces. Make sure to measure 4 cups of chopped peaches.
2. Cook the peaches: In a large non-reactive saucepan, combine the chopped peaches, sugar, lemon juice, and the seeds from the vanilla bean. Add the split vanilla bean pod as well for extra flavor.
3. Macerate the fruit: Allow the mixture to sit at room temperature for about 30 minutes. This helps the sugar dissolve and the peach juices to release.
4. Cook the jam: Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking and scorching.
5. Thicken the jam: As the mixture boils, use a potato masher to crush the fruit to your desired consistency. Continue to cook until the mixture thickens, about 25-30 minutes.
6. Test the consistency: To test if the jam is ready, place a small spoonful on a plate and let it cool for a minute. Run your finger through the jam; if the surface wrinkles, it's ready.
7. Add vanilla extract: Once the jam has reached your desired consistency, remove the saucepan from heat. Stir in the vanilla extract, mixing well.
8. Remove vanilla pod: Take out the vanilla bean pod from the jam.
9. Jar the jam: Carefully ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims and seal the jars with lids.
10. Process the jars: If you plan to store the jam for an extended period, process the jars in a boiling water bath for 10 minutes.
11. Cool and label: Remove jars from the water bath and let them cool on a towel. Once cool, label the jars with the date and contents.

Note

• Ensure peaches are fully ripe for the best flavor and natural sweetness.
• Sterilize jars by boiling them in water for at least 10 minutes before using.
• Vanilla bean can be substituted with 1 tablespoon of pure vanilla extract if preferred.
• Adjust the sugar according to your sweetness preference, but reducing too much may affect the jam's thickness and preservation.
• Store opened jars in the refrigerator and use within a few weeks.

Keywords: peach jam, vanilla jam, homemade jam, fruit preserves, canning recipes, summer flavors