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peach vanilla jam

Makes 3 cups of the most delicious peach jam with subtle notes of vanilla. OMG good.
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Author Marie


  • 3.5 pounds peaches (about 8 to 10 medium sized)
  • 1.25 pounds sugar (scant 3 cups)
  • ¼ cup lemon juice
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract


  • In a large stock pot, bring water to a boil
  • Add peaches and cook for 1 to 2 minutes
  • Remove peaches, drain, and place in a bowl of ice water. Peel when cool enough to handle (ripe peaches will now peel easily)
  • Remove pit, and slice each peach into quarters, removing any bruised parts.
  • Mix in lemon juice to prevent oxidation, then add mixture along with sugar, salt, and vanilla extract to a large stock pot and heat over high flame until boiling.
  • Stir frequently and reduce heat if necessary to avoid burning; continue cooking for up to 12 minutes.
  • You can test the thickness by dropping a small amount of jam onto a cool dish (since jam will thicken after cooling)
  • Refrigerate for up to 2 months or can using information from pickyourown