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Homemade Small Batch Peach Vanilla Bean Jam

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A simple and comforting small batch peach vanilla bean jam recipe that comes together quickly with fresh peaches, sugar, lemon juice, and a split vanilla bean. Perfect for breakfast spreads and easy to personalize.

Ingredients

Scale
  • 4 cups peeled and chopped fresh peaches (about 6–7 medium peaches)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons fresh lemon juice (from about half a lemon)
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract as substitute)
  • 1/4 cup water (60 ml)

Instructions

  1. Prepare the peaches by washing and peeling them. Score a small “X” at the bottom of each peach and blanch in boiling water for 30 seconds, then plunge into ice water. Peel skins off easily, pit, and chop into roughly 1/2-inch pieces. This takes about 10 minutes.
  2. Split the vanilla bean lengthwise and scrape out the tiny black seeds. Set seeds and pod aside.
  3. In a medium saucepan, combine chopped peaches, sugar, lemon juice, water, vanilla bean seeds, and the pod. Stir gently to combine.
  4. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Reduce heat to low and simmer uncovered, stirring occasionally, for 30-35 minutes until the jam thickens and darkens slightly.
  5. Test the jam’s thickness by placing a small spoonful on a chilled plate and running your finger through it. If it wrinkles and doesn’t flood back, it’s set. If runny, continue simmering and check every 5 minutes.
  6. Remove and discard the vanilla bean pod once the jam reaches the right consistency.
  7. Pour the hot jam into clean glass jars or containers. Let cool to room temperature uncovered, then seal and refrigerate. The jam will thicken further as it cools, which takes about 1-2 hours.

Notes

Stir frequently during simmering to prevent scorching. Remove vanilla pod before storing to avoid bitterness. Use ripe peaches for best flavor. Peeling peaches is recommended for smoother texture but optional for chunkier jam. Jam thickens as it cools. Can substitute vanilla extract if no vanilla bean is available. Store refrigerated up to 3 weeks or freeze for up to 3 months.

Nutrition

Keywords: peach jam, vanilla bean jam, homemade jam, small batch jam, breakfast jam, fruit preserves, easy jam recipe

Find it online: https://lucastable.com/homemade-small-batch-peach-vanilla-bean-jam-recipe-easy-and-perfect-for-breakfast/