Can I use frozen peaches for this jam recipe?

Yes, you can use frozen peaches. However, you may need to cook the jam longer since the frozen peaches release more water. Make sure to allow extra cooking time for the mixture to thicken.

Do I need to use vanilla extract?

While vanilla extract adds a lovely depth of flavor, you can skip it if you prefer a more straightforward peach jam. Alternatively, you could experiment with other flavorings like cinnamon or almond extract.

How do I know when the jam has thickened enough?

To test if your jam is thick enough, place a spoonful on a cold plate and run your finger through it. If it wrinkles and doesn’t run, it’s ready. Keep in mind that the jam will continue to thicken slightly as it cools.

Small Batch Vanilla Peach Jam

Name: Small Batch Vanilla Peach Jam
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 pounds peaches, about 12 peaches, pit removed and finely chopped; 1 cup sugar; 2 teaspoons vanilla extract

Description

A simple and delicious Small Batch Vanilla Peach Jam made with just three ingredients—perfect for beginners and easy to store in the fridge.

Ingredients

Scale

3 pounds peaches, about 12 peaches, pit removed and finely chopped
1 cup sugar
2 teaspoons vanilla extract

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Instructions

Wash the peaches thoroughly, cut them in half, remove the pits, and dice them into small pieces.
Add the diced peaches and sugar to a medium-sized saucepan. Set the heat to medium and stir occasionally until the mixture begins to bubble.
Once the mixture starts to bubble, reduce the heat to simmer and stir every 15-20 minutes, making sure to break down the peaches as they soften.
When the jam has thickened to your desired consistency, remove it from the heat and stir in the vanilla extract.
Carefully pour the hot jam into clean, sterilized jars, wiping the rims to ensure no jam is on them.
Seal the jars with new lids and let them sit undisturbed for about 12 hours. You will hear a popping sound as the jars seal.
Once sealed, refrigerate the jam. It will stay fresh for up to six months in the fridge.

Notes

If using frozen peaches, allow extra cooking time to cook off the additional water they release.
For a thicker jam, cook it longer to evaporate more water.
If you prefer a smoother jam, you can blend the peaches before cooking.
Peach skins can be removed by blanching the peaches or by simply wiping off the fuzz with a kitchen towel.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Jam
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 43 kcal
Sugar: 10g
Sodium: 6mg
Fat: 0.1g
Saturated Fat: 0.01g
Unsaturated Fat: 0.07g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 0.4g
Cholesterol: 0mg