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Flavorful Peach Vanilla Bean Jam Recipe Easy Homemade Jam with Fresh Ginger and Lemon Zest

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A quick and easy homemade peach vanilla bean jam with fresh ginger and lemon zest that balances sweet, spicy, and tangy flavors. Perfect for spreading on toast, pairing with cheese, or adding to desserts.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and diced (about 1 kg or 2.2 lbs)
  • 1 ½ cups granulated sugar (300 g)
  • 1 whole vanilla bean pod, split and seeds scraped
  • 1 tablespoon fresh ginger, finely grated
  • Zest of 1 medium lemon
  • 2 tablespoons fresh lemon juice
  • Optional: 1 tablespoon pectin (for firmer set)

Instructions

  1. Prepare the peaches by washing and peeling about 4 cups (1 kg or 2.2 lbs) of ripe peaches. To peel easily, score an “X” on the bottom of each peach and blanch them in boiling water for 30 seconds, then shock in ice water. Peel skins should slip off easily. Dice peaches into roughly 1/2-inch (1.25 cm) chunks and set aside.
  2. Split the vanilla bean pod lengthwise with a sharp paring knife and scrape out the seeds. Set seeds and pod aside.
  3. Finely grate 1 tablespoon fresh ginger and zest one medium lemon, avoiding the bitter white pith. Squeeze 2 tablespoons fresh lemon juice and set aside.
  4. In a large heavy-bottomed saucepan, combine diced peaches, granulated sugar, vanilla bean seeds and pod, grated ginger, lemon zest, and lemon juice. Stir gently to combine.
  5. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Once boiling, reduce heat to low and simmer uncovered for 40-50 minutes, stirring occasionally until jam thickens and becomes glossy. If using pectin, add it 10 minutes into simmering and stir well.
  6. Test for doneness by placing a small spoonful of jam on a chilled plate and tilting it. The jam should wrinkle slightly when pushed. If too runny, simmer a few minutes longer, stirring frequently.
  7. Remove the vanilla bean pod and discard. Ladle hot jam into sterilized glass jars, leaving about 1/4 inch (0.6 cm) headspace. Seal jars while still hot.
  8. Let jars cool at room temperature. The jam will thicken as it cools. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.

Notes

Blanch peaches for easy peeling. Keep heat moderate and stir often to prevent burning. Remove vanilla pod before jarring. Test jam set with chilled plate. Optional pectin can be added for firmer texture. Jam thickens more as it cools. Store refrigerated up to 3 weeks or freeze up to 6 months.

Nutrition

Keywords: peach jam, vanilla bean jam, homemade jam, fresh ginger, lemon zest, easy jam recipe, summer jam, fruit spread

Find it online: https://prismtaste.com/flavorful-peach-vanilla-bean-jam-recipe-easy-homemade-jam-with-fresh-ginger-and-lemon-zest/