Vanilla-Scented Peach Jam
Prep time: 
Cook time: 
Total time: 
Yield: About 12 to 14 cups, or enough jam to fill 6 to 7 pint-sized jars
This fruity peach jam scented of vanilla captures the flavor of summer to enjoy year-round.
  • 6½ lbs (2.95 kg) peaches
  • 5 lbs (2.27 kg) sugar
  • ¼ cup (60 ml) fresh lemon juice
  • ½ teaspoon sea salt
  • 1 tablespoon vanilla bean paste
  1. Wash, peel, and coarsely chop the peaches.
  2. Add the chopped peaches, sugar, lemon juice, and sea salt to a large stockpot. Bring the jam to a rolling boil over high heat; turn the heat down to keep it at a boil but prevent it from boiling over. (Use a slotted spoon to skim off any foam from the top.)
  3. Let the jam simmer vigorously (stirring frequently) until it’s reduced in volume by about half; this usually takes about an hour for this jam, but I like to start testing it for doneness after about 40 minutes. (See Notes on how to test for doneness.)
  4. Once the jam is done, turn off the heat and stir in the vanilla bean paste.
  5. Transfer the jam to sterile jars; the jars should be preserved through canning or stored in the refrigerator.
How to Test Jam for Doneness:

1) The Temperature Test: The jam should be at 220F (this is the magic number if you’re at sea level, like me); a cheapie candy thermometer works fine here.
2) The Sheet Test: Dip a wooden spoon into the jam and hold it sideways over the pot; the jam should fall off in a sheet, or the last jam to drip off should hang off the spoon in a bulging drop but not fall. (You can see what this should look like in this post.)
3) The Freezer Test: Freeze a plate, then put a little jam onto the frozen plate and put it back into the freezer for a few minutes; the jam should gel and not run.
Recipe by An Edible Mosaic™ at