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Easy Small Batch Peach Vanilla Bean Jam Recipe Perfect for Beginners

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A quick and easy small batch peach vanilla bean jam that balances fresh peach flavor with a gentle hint of vanilla, perfect for beginners and small yields.

Ingredients

Scale
  • 3 cups peeled and chopped fresh peaches (about 4–5 medium peaches)
  • 3/4 cup granulated sugar (150 g)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1 whole vanilla bean, split and seeds scraped
  • 1/4 cup water (60 ml)

Instructions

  1. Prepare the peaches by scoring a shallow ‘X’ on the bottom of each peach and blanching them in boiling water for 30 seconds, then plunge into ice water. Peel off skins and chop into 1/2 inch chunks.
  2. In a small bowl, mix the sugar and lemon juice until the sugar is moistened.
  3. In a medium saucepan, add the chopped peaches and water. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir occasionally for 10-15 minutes until peaches soften and release juices.
  4. Stir in the sugar-lemon mixture and scrape in the seeds from the vanilla bean pod, then add the pod to the pot. Simmer and stir regularly for 20-25 minutes until the mixture thickens.
  5. Test the jam consistency by placing a spoonful on a chilled plate. After a minute, run your finger through it; if it wrinkles and holds shape, it is done. If not, cook longer, testing every 5 minutes.
  6. Remove the vanilla bean pod and discard. Ladle hot jam into sterilized half-pint jars, leaving 1/4 inch headspace. Seal with lids and let cool to room temperature.

Notes

Use the blanch-and-shock method to peel peaches easily. Stir gently but frequently to avoid scorching. Skim foam if it appears for clearer preserves. Vanilla bean pods add subtle aroma; remove pod before jarring. Test jam consistency on a chilled plate. For faster evaporation, use a wide shallow pan but watch closely.

Nutrition

Keywords: peach jam, vanilla bean jam, small batch jam, easy jam recipe, beginner jam recipe, homemade preserves, peach vanilla jam

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