Recipe Archives->Preserving->Van Peach Jam

Vanilla Bean - Peach Jam

5 1/2 cups sugar
1 or 2 vanilla beans, cut in half lenth-wise (or 1 tsp. extract)
2 to 2 1/2 lb. fresh peaches, peeled, pitted, and chopped (4 cups) 
2 Tbsp lemon juice
1 1 3/4 oz package powdered fruit pectin

Putting the peaches it boiling hot water helps in peeling the
peaches. Put them in till the skin turns color just a few seconds
then let cool down before peeling.

In a large bowl combine sugar and vanilla bean(s) and cover and
sit for 48 hours on counter, stirring occasionally. In a heavy
sauce pan combine peaches, lemon juice, and pectin. Cook over high
heat, stirring constantly, about 5 mins or until mixture comes to
a full rolling boil.

Stir in sugar and vanilla.

Return to a full boil. Boil hard, uncovered, for 1 min, stirring
constantly.  Remove vanilla bean,and skim off foam. Ladle into
sterilized half-pint jars leaving 1/4-inch headspace. Wipe jar
rims, adjust lids. Process in a boiling water bath for 5 mins.
Makes 6 half-pints.

Printable version: van-peach-jam.txt.