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Vanilla Bean-Peach Jam




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


from Foods Down Under



List of Ingredients




5 1/2 cups Sugar
1 Vanilla bean, cut lengthwise
2 1/2 lb Peaches
2 tbl Lemon juice
1 3/4 oz Pectin, (1 pkg)
2 tbsp vanilla extract (optional)


Recipe



* Peel, pit and chop peaches.

* In a bowl combine sugar and vanilla bean (or 2 beans may be
used). 1 tsp. vanilla extract may be used instead; if so, omit this
step. Cover and leave on counter for 48 hours, stirring occasionally.
In a large heavy saucepan combine peaches, lemon juice, and pectin.
Cover over high heat, stirring constantly, about 5 minutes or until
mixture comes to a full rolling boil (one that cannot be stirred
down).

* Stir in sugar and vanilla bean or beans. Return to full rolling
boil (this takes 5 to 7 minutes.) Boil hard, uncovered, for one
minute, stirring constantly. Remove from heat and carefully stir
vanilla extract if using. Remove vanilla bean, if using, and skim off
foam. Ladle at once into hot, sterilized half-pint jars, leaving 1/4"
head space. Wipe jar rims,; adjust lids.

* Process in a boiling water bath for 5 minutes (start timing when
water returns to boiling).

* Makes 6 half-pints.

Note from BL: I find peaches a bother so we use nectarines instead.