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Homemade Peach Jam with Cinnamon and Vanilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 14 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: Approximately 4 half-pint jars
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Description

This homemade peach jam captures the vibrant flavors of ripe peaches enhanced with warm cinnamon and smooth vanilla, creating a delicious spread perfect for toast, pastries, or as a gift. Made with simple ingredients and a classic stovetop cooking method followed by water bath canning, this jam offers a delightful balance of sweetness and spice reminiscent of artisanal market preserves.

Ingredients

Ingredients

  • 6 cups peaches, peeled and chopped
  • 4 cups sugar
  • 2 tablespoons lemon juice
  • 1 box fruit pectin (approximately 1.75 oz)
  • 1 tablespoon butter
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Mason jars, sterilized, for storing

Instructions

  1. Prepare the Fruit: Peel and chop fresh peaches until you have 6 cups, ensuring they are ripe at their peak for the best flavor.
  2. Mix Ingredients: In a large pot set over medium-high heat, combine the chopped peaches, lemon juice, and fruit pectin. Stir well to distribute the pectin evenly.
  3. Add Sugar and Butter: Gradually stir in 4 cups of sugar and 1 tablespoon of butter, which helps reduce foaming.
  4. Boil the Mixture: Bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly to prevent burning or sticking.
  5. Boil Hard: Once boiling, continue to boil hard for 1 full minute while continuing to stir.
  6. Remove from Heat: Take the pot off the heat and immediately stir in 1 teaspoon of ground cinnamon and 1 teaspoon of vanilla extract for added depth of flavor.
  7. Skim Foam: Use a spoon to carefully skim off any foam that has formed on the surface to ensure clear jam.
  8. Jar the Jam: Ladle the hot jam carefully into sterilized mason jars, leaving a bit of headspace.
  9. Seal and Process: Seal the jars with lids and process them in a boiling water bath for 10 minutes to safely preserve the jam.
  10. Cool and Store: Remove jars and allow them to cool completely at room temperature before storing them in a cool, dark place.

Notes

  • Use ripe, fresh peaches for the best taste and texture.
  • Ensure jars are properly sterilized to avoid contamination during storage.
  • The butter helps to reduce foaming during boiling, making the jam clearer.
  • If you prefer a less sweet jam, you can reduce sugar slightly but note it may affect preservation.
  • After opening, keep the jam refrigerated and consume within a few weeks.

Find it online: https://suerecipe.com/homemade-peach-jam-with-cinnamon-and-vanilla-recipe/