Homemade Peach Vanilla Jam
A quick and easy homemade peach vanilla jam with a creamy texture, perfect for spreading on toast or adding to yogurt. Made with simple ingredients and no added pectin, this jam offers a luscious, slightly chunky consistency with a warm vanilla note.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: About 3 cups (approximately 12 servings of 2 tablespoons each) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 4 cups (about 1 kg) peeled, pitted, and chopped ripe peaches
- 1 cup (200 g) granulated sugar
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1 vanilla bean split and scraped or 1 teaspoon pure vanilla extract
- 1/4 cup (60 ml) water
- Optional: 1 tablespoon (14 g) unsalted butter
- Optional: 1 teaspoon pectin
Instructions
- Prepare the peaches by scoring a small ‘X’ at the bottom of each peach and blanching them in boiling water for 30 seconds, then plunge into ice water. Peel off skins, pit, and chop into roughly 1-inch pieces (about 10 minutes).
- In a heavy-bottomed saucepan, combine chopped peaches, sugar, lemon juice, vanilla bean seeds and pod (or extract), and water. Stir gently to combine.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook gently, stirring often, for 15–20 minutes until peaches soften and liquid thickens.
- Remove the vanilla bean pod if used. Using an immersion blender, pulse the mixture a few times in the pot until creamy with some small chunks remaining. If using a regular blender, cool slightly and blend in batches.
- Return the pot to low heat and simmer for another 5–10 minutes, stirring frequently until the jam coats the back of a spoon. Add butter now if using, for a silky finish.
- Ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Let cool to room temperature, then refrigerate. The jam will thicken further as it cools.
Notes
Blanch peaches for easy peeling. Adjust sugar to taste depending on peach sweetness. Simmer gently to avoid burning. Blend just enough to keep some texture. Add butter at the end for extra silky mouthfeel. For thicker jam, cook longer or add pectin. Use frozen peaches if fresh are unavailable, but texture may vary. For dairy-free, substitute butter with coconut oil or vegan margarine.
Nutrition
- Serving Size: 2 tablespoons (40 g)
- Calories: 70
- Fat: 0.5
- Carbohydrates: 18
- Fiber: 1.5
- Protein: 0.3
Keywords: peach jam, vanilla jam, homemade jam, creamy jam, easy jam recipe, peach vanilla jam, fruit preserves