Peach Vanilla Jam Recipe
Turn your ripe, juicy peaches into an awesome low sugar jam with just a hint of vanilla.
Ingredients
- 4 c. of peeled, diced peaches (about 9 large peaches)
- 1/3 vanilla bean
- juice from 1 lemon (2 tablespoons)
- 2 teaspoons calcium water (included with Pomona’s Pectin)
- 3 cups sugar
- 2 teaspoons Pomona’s Pectin powder
Instructions
Sterilize seven 8-ounce jars, keep hot. Prep lids and rings. Fill water bath canner and bring to boil.
In a small bowl, mix together sugar and pectin powder. Don’t skip this step, or your pectin will clump. Set aside.
In a large, non-reactive pot, combine peaches, lemon juice, vanilla bean and the calcium water. Bring to a full boil.
Add sugar-pectin mixture, stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
Ladle peach jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Jam will last about three weeks once opened. Makes around 6-7 cups.
Notes
Sugar may be reduced to 2 cups if preferred.
Find it online: https://commonsensehome.com/peach-jam-recipes/