One of my favorite things about the Summer happens to be the fact that it also coincides with peach season. The only problem that I have with peach season is that it’s too short. For that reason, I generally buy enough peaches so that I can freeze some to bring a little taste of Summer into the Winter months. In that short window where the peaches are ripe, the one thing that I ALWAYS make sure to do (besides freezing peaches for later) is to make this Vanilla Peach Jam. It is seriously one of my favorite things ever. It is incredibly easy to make and one of the most delicious things that I’ve ever tasted. Quality peaches make all the difference. And while, I’ve never actually purchased a jar of peach jam from a store before, I can’t imagine that I would ever want to after having this one.

A few years ago, I discovered a family-owned company in Nashville, TN that sells the most amazing Georgia Peaches. I just happened to catch a flyer saying that they were going to be at a local plant nursery selling fresh their peaches. I went that year and have been going every year since. Sometimes twice. Without fail, every Summer, The Peach Truck company goes on a multi-state tour, selling boxes of peaches out of their trucks. They have grown tremendously in popularity over the years that I have been buying their peaches, but their product has always remained top-shelf. If you live in the area where they tour, I would definitely check out their peaches.

Here is a link to The Peach Truck site: https://thepeachtruck.com/

Now let’s get back to this amazing jam…

This Vanilla Peach Jam can be used for so much. My personal favorite is to slather it over a fresh, buttery biscuit. Or French toast. Or pancakes. Yeah, it’s really good on those too. And by the way, this recipe couldn’t be more simple. It will make you want to go out and track down some peaches. So let’s get to it.

Let me show you how to make this Vanilla Peach Jam 👇🏻

To a large pot over medium-high heat, add 3 Lbs of fresh sliced peaches. You can use frozen as well. Just make sure that they’re quality peaches. Also add 2 tsp of pure vanilla extract, the juice of 1 lemon, and 2 cups of granulated sugar to the pot.

Here, I used peaches that I purchased in the Summer and had froze. Just let them thaw out for about a half hour before using.

Bring the peaches to a boil and then lower the heat to medium-low. Keep it at a gentle simmer and break up the peaches as they cook. Use a potato masher, if needed. If you’re using a vanilla bean, add it now.

To add the vanilla bean: slice the bean down the center length-wise. Use the back of your knife to scrape out the black flecks and then add them to the jam.

Continue cooking the jam at a gentle simmer for 15-20 minutes until it thickens up and becomes syrupy. If you would like a smoother jam, use an immersion blender until you reach your desired consistency.

Turn off the heat and let cool. Jam will thicken slightly as it cools. Pour into glass canning jars. This recipe should fill about four 8 oz jars. Fill the jar almost to the top, leaving about one inch of room for expansion (you don’t want any jars to explode in the freezer).

I typically keep one jar in the refrigerator and freeze three, pulling them out as needed. They only take about 1-2 days in the refrigerator to defrost. The jam will last about 4 weeks in the refrigerator or 3-4 months in the freezer.

It’s like liquid gold.

Enjoy!!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

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Vanilla Peach Jam

Easy and delicious Vanilla Peach Jam. Made with fresh or frozen peaches. Freezes incredibly well to bring you mouthwatering peaches even when out of season.

Servings 32 Oz

Author Maggie @ Cupcakes and Sarcasm

Ingredients

3 Lbs Fresh or Frozen Peaches (fresh peaches preferred)
2 Cups Granulated Sugar
2 Tsp Pure Vanilla Extract
Juice of 1 Lemon
1 Vanilla Bean Pod (Optional)

Instructions

To a large pot over medium-high heat, add the peaches, sugar, lemon juice, and vanilla extract.
Bring to a boil, then lower heat to medium-low so that it is at a gentle simmer. Break up the peaches as they cook (use a potato masher, if needed).
If using, slice a vanilla bean open lengthwise. Use the back of your knife to scrape out the black flecks and add them to the jam. Continue cooking the jam at a gentle simmer for about 15-20 minutes until the jam thickens up and becomes syrupy. If you want a smoother jam, carefully use an immersion blender until desired consistency.
Turn off the heat and let cool before pouring into canning jars. Jam will thicken as it cools.
Fill the jars to about one inch from the top (for expansion when it freezes). Will last in the refrigerator for about 4 weeks or up to 3-4 months in the freezer. Recipe should fill about four 8 oz canning jars.