Saturday, October 1, 2011
Peach Vanilla Bean Jam
Vanilla Bean Peach Jam
I started making jam a couple years ago when my inlaws sent me a bunch of fruit. However I had always made jam using the pectin that you can buy in the store and the recipes they provided. This makes pretty good jam, but I have found that we end up with too much and it is a little sweet for me - tasting more like sugar sometimes than the fruit. So this year I decided to make jam without adding pectin. My first attempt (here) didn’t go so well and I ended up with fruit butter almost. But I kept going and ended up with this great jam from Smells like Home.
3 lbs pealed, pitted and roughly chopped peaches
3 ½ cups sugar
1 vanilla bean, halved and seeded
1 lemon (juice of)
1. In a large heavy bottomed pot combine all of the ingredients. If you don’t like chunks of fruit in your jam I suggest mashing the peaches a little.
2. Cook the jam on a slow simmer until the temperature reaches 120F (this could take a couple of hours depending on the sugar content and amount of juice in your peaches).
3. Remove the vanilla bean pods.
4. At this time I used an immersion blender to get rid of any chunks, but this is not necessary.
5. Ladle the jam into hot sterile jars and top with lid and ring.
6. Process if necessary by boiling for 10 - 15 min.
7. Check to insure jars sealed, if they didn’t just pop it into the fridge and eat it within the next few weeks.
Such pretty jam and it made the kitchen smell fantastic. It also tastes great, and you can really taste the peaches rather than just sugar that I find with most jams.