Are you ready to indulge in a delightful taste of summer? Our Small Batch Vanilla Peach Jam is a luscious treat that captures the essence of ripe peaches, perfectly balanced with a hint of vanilla and a splash of lemon. In just 45 minutes, you can transform fresh, juicy peaches into a jar of sunshine that will elevate your breakfast toast, desserts, or even your yogurt game! Whether you're a seasoned canner or a curious beginner, this simple recipe will have you savoring every spoonful. Don’t miss out on creating this sweet sensation that will have your taste buds dancing!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 2 cups
Ingredients
- 4 ripe peaches, peeled and chopped
- 1 cup sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pectin (optional)
Instructions
- Begin by preparing your peaches. Choose ripe peaches for the best flavor. Peel the peaches using a vegetable peeler or by blanching them in hot water for about 30 seconds, then transferring them to an ice bath. Once peeled, chop the peaches into small pieces, discarding the pits.
- In a medium-sized mixing bowl, combine the chopped peaches with 1 cup of sugar. Stir well to ensure the sugar evenly coats the peaches. Allow this mixture to sit for about 10 minutes. This will help draw out the juices from the peaches.
- While the peaches are macerating, prepare your cooking equipment. Sterilize two 1-cup jars and their lids by placing them in a boiling water bath for 10 minutes or running them through a dishwasher cycle. This step is crucial for preserving your jam.
- After the peaches have rested, transfer the mixture to a medium saucepan over medium heat. Add 1 tablespoon of lemon juice and stir to combine. The lemon juice not only adds flavor but also helps to balance the sweetness of the jam.
- Bring the mixture to a gentle boil, stirring frequently to prevent sticking. Allow it to cook for about 15-20 minutes, or until the peaches have softened and the mixture has thickened. If you prefer a smoother texture, you can use a potato masher or immersion blender to break down the peaches further.
- If using pectin, sprinkle 1/2 teaspoon of it into the mixture during the last 5 minutes of cooking. Stir well to ensure it is fully incorporated. This step is optional but can help achieve a firmer jam consistency.
- Once the jam has reached your desired thickness, remove it from the heat. Stir in 1/2 teaspoon of vanilla extract for added flavor. Allow the jam to cool for about 5-10 minutes.
- Carefully ladle the hot jam into the prepared sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue, then place the lids on securely.
- To ensure proper sealing, you can process the jars in a boiling water bath for an additional 5-10 minutes. This step is especially important if you plan to store the jam for an extended period.
- Once processed, remove the jars from the water bath and let them cool completely on a clean kitchen towel or cooling rack. You should hear a popping sound as the jars seal. Once cooled, check the seals by pressing down in the center of each lid; if it doesn't pop back, the jar is sealed properly.
- Your Small Batch Vanilla Peach Jam is now ready to enjoy! Store the sealed jars in a cool, dark place. Refrigerate any opened jars and consume within a few weeks. Enjoy your homemade jam on toast, in desserts, or as a topping for yogurt!
Tips
- Choose the Right Peaches: For the best flavor, select ripe, fragrant peaches. They should yield slightly to pressure and have a vibrant color.
- Macerate for Flavor: Allowing the chopped peaches to sit with sugar for about 10 minutes before cooking helps to draw out their natural juices, enhancing the jam's flavor and texture.
- Sterilize Your Jars: Properly sterilizing your jars is crucial for preserving your jam. You can do this easily by boiling them or running them through a dishwasher cycle.
- Monitor the Cooking Time: Keep an eye on the jam as it cooks. Stir frequently to prevent sticking and to ensure even cooking. The jam is ready when it thickens and the peaches are soft.
- Optional Pectin: If you prefer a firmer jam, consider adding pectin during the last few minutes of cooking. This is optional, but it can help achieve the desired consistency.
- Seal Properly: After ladling the hot jam into jars, ensure you leave about 1/4 inch of headspace. Wipe the rims clean before sealing to prevent any residue from interfering with the seal.
- Listen for the Pop: Once your jars are cooling, listen for the satisfying popping sound, which indicates that your jars have sealed properly. If the center of the lid doesn’t pop back when pressed, it’s sealed!
- Storage: Store your sealed jars in a cool, dark place. Refrigerate any opened jars and enjoy within a few weeks for the best flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
