Peach vanilla bean jam is jam-packed with chunks of delicious, ripe peaches suspended in their own fluids, and after being reduced for more than an hour with added sugar, the jam thickens into a gorgeous, creamy consistency.
- 3 grams of coarsely chopped, pitted, and skinned ripe peaches
- 3 1/2 cups of sugar
- 1 to 2 vanilla beans, cut in half lengthwise, and the seeds scraped out.
- One lemon's juice
Over medium heat, put all the ingredients (including the seeds and pods of the vanilla bean) in a sizable stockpot or Dutch oven.
The mixture should boil.
When the fruit has softened and turned a dark orange color, reduce the heat to a simmer and cook, stirring regularly, for about 1 1/2 to 2 hours.
Vanilla bean pods should be thrown away.
Jam should be canned and preserved using your favorite technique (see canning instructions in the Notes section below, if necessary; boil for 15 minutes if you are fewer than 1000 feet above sea level).
Up to a year can pass while the jam is stored in airtight jars at room temperature. The jam can also be kept in the freezer for up to 6 months or in the refrigerator for up to 1 month by placing it in clean jars.
Could there possibly be a more luxurious accompaniment to some warm croissants than this jam? No, it was the ideal breakfast to start the day.