Vanilla Peach Jam Recipes

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FRESH SPICED PEACH JAM



Fresh Spiced Peach Jam image

Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.

Provided by MISSKD2

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 13h10m

Yield 60

Number Of Ingredients 6

6 cups peeled and chopped fresh peaches
3 cups white sugar
3 tablespoons lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice

Steps:

  • Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
  • Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
  • Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
  • Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.

Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g

PEACH-BOURBON JAM



Peach-Bourbon Jam image

This simple jam is full of fresh peach flavor with hints of vanilla and bourbon.

Provided by America's Test Kitchen

Categories     Summer     Peach     Jam or Jelly     Bourbon     Breakfast     Brunch

Yield Two 1-cup jars

Number Of Ingredients 6

1/2 vanilla bean
1 pound ripe but firm yellow peaches, halved, pitted, and cut into 1/2-inch pieces (3 cups)
1 cup sugar
1/2 cup peeled and grated Granny Smith apple (1/2 apple)
1 cup bourbon
1 tablespoon bottled lemon juice

Steps:

  • Place 2 small plates in freezer to chill. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Stir vanilla bean and seeds, peaches, sugar, apple, bourbon, and lemon juice together in large saucepan, cover, and let sit for 20 minutes.
  • Bring mixture to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low, cover, and simmer, stirring occasionally, until peaches are softened, about 10 minutes.
  • Off heat, crush fruit with potato masher until mostly smooth. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture resisters 217°F-220°F, about 6 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat and discard vanilla bean.
  • To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.
  • Meanwhile, place two 1-cup jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.
  • Using funnel and ladle, portion hot jam into hot jars. Let cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months)

PEACH JAM



Peach Jam image

Make and share this Peach Jam recipe from Food.com.

Provided by Diana Adcock

Categories     Fruit

Time 1h

Yield 8 half pints

Number Of Ingredients 3

5 lbs peaches
3 teaspoons lemon juice
5 cups sugar

Steps:

  • Wash, peel, pit and chop peaches-you want 10 cups.
  • Place all ingredients in a large glass bowl and let stand for 1 hour.
  • Transfer to a large stainless or enamel pot.
  • Bring to a full boil.
  • Boil for 25 minutes to reach the jell point-stir often and then constantly as the mixture nears the jell point.
  • Remove and skim off foam.
  • Ladle into clean hot jars leaving 1/4 inch head space.
  • Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 594.7, Fat 0.7, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 152.2, Fiber 4.3, Sugar 148.6, Protein 2.6

VANILLA PEACH JAM



Vanilla Peach Jam image

Make and share this Vanilla Peach Jam recipe from Food.com.

Provided by Tina1

Categories     Fruit

Time 45m

Yield 6 Half Pints

Number Of Ingredients 6

5 1/2 cups sugar
6 cups fresh peaches
2 tablespoons lemon juice
1 3/4 ounces pectin
1 tablespoon Bourbon
1 teaspoon vanilla extract

Steps:

  • Peel, pit and chop peaches.
  • In saucepan combine peaches,lemon juice, and pectin.
  • Cook over high heat stir constantly about 5 minutes or until full rolling boil.
  • Stir in sugar.
  • Return to a full rolling boil.
  • Boil hard for (1) minute stir constantly.
  • Remove from heat and add vanilla extract and bourbon (bourbon is optional).
  • Skim off foam.
  • Ladle in hot sterilzed jars process in boiling bath 5 minutes.

BOURBON PEACH JAM



Bourbon Peach Jam image

Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. -Katie Ferrier, Houston, Texas

Provided by Taste of Home

Time 1h20m

Yield 3 half-pints.

Number Of Ingredients 5

4 cups finely chopped peeled fresh peaches (about 6 medium)
1-1/2 cups packed brown sugar
1 cup sugar
1 tablespoon lemon juice
3 tablespoons bourbon or 3 teaspoons vanilla or bourbon extract

Steps:

  • In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

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