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+ servings
Peach Vanilla Jam in a 4 oz canning jar.

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.
5 from 1 vote
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


  • 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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  • 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.


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
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