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Home » Canning 2 » Peach Vanilla Jam

Peach Vanilla Jam

Published: Jul 16, 2014 · Modified: Jun 3, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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 Peach Vanilla Jam

Ball Jam & Jelly Maker Recipe

This Peach Vanilla Jam recipe is for all you Ball Jam and Jelly Maker users out there but you could very easily add a few vanilla beans to a pot of peach jam that you are making using traditional canning methods.

Adding vanilla beans (affiliate link) to any flavor of jam adds a lovely vanilla flavor that you just can't get by adding vanilla extract. Fresh vanilla beans have a much deeper and richer vanilla flavor that is very similar to vanilla extract but so much better. 

peach jam, easy peach vanilla jam, Ball Jam maker recipe, peach recipes, vanilla recipes

I've been holding on to this Peach Vanilla Jam recipe for a couple of months. Saving it for when the summer peaches come in. Now that July is here the stores are stocking beautiful summer peaches. I can buy peaches pretty much all year long here in Florida but summer peaches are the juiciest and have the best peach flavor than at any other time of the year.

This Peach Vanilla Jam happens to be one of my favorite jams that I make. While the rest of the family loves strawberry jam the best. Last year I made a strawberry vanilla jam that was so good. 

Buying bulk vanilla beans on Amazon (affiliate link) is a much cheaper option than buying 2 vanilla beans in the grocery store. And once you have a few vanilla beans in the cabinet you will find many ways them.

3 stacked jars filled with peach vanilla jam.

Peach Vanilla Jam

Arlene Mobley - Flour On My Face
Peach Vanilla Jam is a Ball Jam & Jelly Maker Recipe. This sweet peach jam is infused with the flavor of vanilla.
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Prep Time 20 mins
Cook Time 22 mins
Hot Water Bath 20 mins
Total Time 1 hr 2 mins
Course Condiment
Cuisine American
Servings 64 Servings
Calories 48 kcal

Ingredients  

  • 2 ⅔ cups crushed peaches about 2 lbs
  • 3 tablespoon Ball Real Fruit Classic Pectin
  • 2 tablespoons bottled lemon juice
  • ½ teaspoon margarine to cut back on foaming
  • 3 ½ cups granulated sugar
  • 2 medium vanilla beans
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Instructions 

  • Prepare the peaches by washing them, peeling them, pitting them and coarsely chopping them.
  • Crush the peaches using a potato masher or the bottom of a heavy glass.
  • Measure 2 ⅔ cups of the crushed peaches into a bowl and stir in the lemon juice. Measure sugar into a bowl and set aside.
  • Add the pectin to the bottom of the Jam Maker with the Stirrer in place.
  • Pour the crushed peaches and lemon juice evenly on top of the pectin.
  • Add the margarine to the Jam Maker.
  • Cut the vanilla bean(s) in half and then split and scrape each half of the bean(s). Put the vanilla pods and scrapped beans into the Jam Maker.
  • Press the jam button on the Jam & Jelly Maker and press enter. Allow the machine to run for 4 minutes until you hear 4 short beeps
  • Immediately add the sugar slowly to the Jam Maker.
  • Place the lid on the jam maker.
  • Allow the Jam Maker to run for the remaining 18 minutes on the timer undisturbed. Do not lift the lid during cooking time.
  • When the Jam Maker beeps again the jam is done.
  • Carefully remove the lid by first lifting the back end that is farthest away from you to allow the release of the built up heat and steam. Warning the glass lid will be hot. Place it on a towel out of the way.
  • Fill your jars leaving the vanilla bean(s) in the jam to be randomly added to the lucky jars they happen to end up in.
  • Process the jam in a hot water bath for 20 minutes. Remove jars after five minutes.
  • Allow the jars to cool for 24 hours. Check for a proper seal before storing.

Recipe Expert Tips

  • This recipe is adapted from the freshpreserving website.
  • Hot Water Bath time will vary. Please check the Ball website for high altitude times.
  • Make 4 half pints.

Nutrition

Serving: 1Tablespoon | Calories: 48kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 13mg | Fiber: 1g | Sugar: 11g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

 Looking for more Ball Jam and Jelly Maker recipes or canning recipes? Check out my canning recipes page.

Canning and preserving recipes via flouronmyface.com

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Nelida

    November 06, 2016 at 2:56 pm

    I don't have a jam maker ,what can I used stead?
    I WHOUKD LOVE TO MAKE THIS RECIPE?

    Reply
    • Arlene Mobley

      July 18, 2017 at 7:59 pm

      Nelida

      The recipe could be converted into a stove topped cooked jam recipe.

      Reply
  2. Emily

    August 24, 2016 at 12:14 pm

    I want to try this recipe but I don't have a jam maker?

    Reply
    • Arlene Mobley

      September 06, 2016 at 8:57 pm

      Emily you can cook the recipe on the stove in a pot.

      Reply
  3. Judy

    August 15, 2016 at 5:56 pm

    Would you please add the number and size of jars for the jalapeno jam. My mom discovered late in life that the dishwasher was great for getting all the jars clean before canning~much better than boiling them on the stove and safer, too!!

    Reply
    • Arlene Mobley

      August 15, 2016 at 7:59 pm

      Judy

      The recipe box lists the number of jars. It makes 4 1/2 pints. Enjoy!

      Reply
  4. Felissa (Two Little Cavaliers)

    August 11, 2014 at 10:06 pm

    Thank You for stopping by Inspire Us Tuesdays and leaving some inspiration behind. We would love for you to visit each week and leave some inspiration, find some inspiration, and borrow some of these ideas for yourself for the future.

    Reply
  5. Swathi

    August 11, 2014 at 12:24 pm

    Delicious i love to try it for my self, thanks for sharing with Hearth and Soul blog hop. pinning

    Reply
  6. Sarah

    August 07, 2014 at 11:37 am

    This recipe sounds amazing! You've inspired me to try my hand at making jam this year. Thanks!

    Reply
    • Arlene Mobley

      August 07, 2014 at 10:37 pm

      Sarah

      I am so glad to hear that. Once you make a batch or two you will be a jam maker for life!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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