This jam is made from fresh peaches and vanilla bean paste. This recipe uses less sugar than typical jams but certainly does not sacrifice on fresh peach flavor.
Ingredients:
- 4.5 cups of finely chopped peaches
- 2 Tablespoons of fresh lemon juice
- 3 cups of sugar
- 1 Tablespoon of vanilla bean paste
- 1/2 teaspoon of butter to prevent foaming
- 1 1.75 Oz. package of Sure Jell Pectin for use in less or no sugar recipes
Instructions:
- Sterilize your jars, rings, and seals if canning, boil in water for at least 10 minutes. Remove and let dry on a clean towel.
- In a stock pot, combine chopped peaches, sugar, lemon juice, vanilla bean paste, butter, and pectin.
- Bring to a rolling boil, on high heat, and stir constantly.
- Pour jam into jars, use a butter knife to remove any air bubbles. Wipe the rims of the jars with a clean towel, place on lids and rings.
- If canning, boil jars for 10 minutes, make sure water is covering the jars with a rack on the bottom of your canning pot. Jars are safely canned when lids are popped and the safety lid is properly sealed. If your jars did not seal, store jam in the refrigerator and consume within a week. Or store in the freezer until ready to use.
Enjoy!
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