Email to Cat      

Peach Vanilla Bean Jam

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 7 cups granulated sugar
  
• 2 whole vanilla beans
  
• 4 cups pitted, peeled, and crushed peaches (about 4 pounds peaches)
  
• 3 Tbsp freshly squeezed lemon juice
  
• 1/2 tsp unsalted butter (optional)
  
• 1 pouch (3 ounces) liquid fruit pectin
  






Instructions



1. Place the sugar in a large bowl. Using a sharp knife, slice the vanilla beans in half lengthwise. Carefully scrape the seeds from the inside of the vanilla bean pods and add to the sugar. Cut the pods into 1-inch pieces and add to the sugar. Stir to distribute the seeds and pods throughout the sugar. Cover and let stand for 48 hours, stirring once a day. Sift the sugar through a fine-mesh sieve to remove the vanilla pod pieces; save in a tightly sealed container for another use.
   
   
2. In an 8-quart stainless steel stockpot, combine the peaches and lemon juice. Stir in the vanilla bean sugar and add the butter, if using. Cook the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly.
   
   
3. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam. Let the jam cool in the pot for 5 minutes, stirring occasionally.
   
   
4. Ladle the jam into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
   
   Makes about 7 (8-ounce) jars.