Peach Vanilla Bean Jam: No Pectin (adapted from Smells Like Home)
4 lbs. ripe peaches, peeled, pitted and coarsely chopped (about 5-6 cups)
3 cups sugar
1 vanilla bean, halved lengthwise, seeds scraped out
Juice of 1 lemon
In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally for about 1 1/2 to 2 hours, until the fruit has softened and is partially caramelized with a dark orange color. To check the set, place a small plate in the freezer to chill. Once chilled, spoon a bit of jam onto the plate and put it back in the freezer for a few minutes. Remove the plate and gently push across the top of the jam with your finger. If a ski has formed that wrinkles up when you push it, your jam is done! Discard the vanilla bean pods.
While jam is boiling, prepare your jars and lids. Sterilize them in hot water bath or high heat cycle in the dishwasher. Remove and set out to dry on a clean towel.
Fill jam jars (I used 8 oz) with jam, leaving 1/4-1/2 inch headspace. Wipe the rims clean with a cloth or paper towel and hot water. Apply lids tightly, and process for 15 minutes in hot water bath. Remove and let cool 24 hours on the counter. Make sure all lids have been sucked down and do not pop up and down when you press them. (This may take a few hours, be patient) Makes 5-6 eight oz jars.
Peach Vanilla Bean Jam: Low Sugar (adapted slightly from No Empty Chairs)
5-6 cups crushed peaches (about 4 1b)
1 ¼ cups sugar, divided
2 Tbs lemon juice
1 vanilla bean
1 box low-sugar pectin
Combine peaches, 1 cup sugar, and lemon juice in a large saucepan or bowl. Split vanilla in half lengthwise. Scrape seeds into bowl with peaches. Stir in vanilla bean. Let sit for 2-3 hours or overnight (refrigerate if leaving overnight).
Prepare your jars and lids. Sterilize them in hot water bath or high heat cycle in the dishwasher. Remove and set out to dry on a clean towel.
Mix pectin with 1/4 cup sugar. Stir into peach mixture. Bring to a hard boil (boiling doesn’t stop when stirred) over medium-high heat. Cook, stirring constantly, for 10-15 minutes. Remove from heat. To check the set, place a small plate in the freezer to chill. Once chilled, spoon a bit of jam onto the plate and put it back in the freezer for a few minutes. Remove the plate and gently push across the top of the jam with your finger. If a ski has formed that wrinkles up when you push it, your jam is done! Remove vanilla bean.
Fill jam jars (I used 8 oz) with jam, leaving 1/4-1/2 inch headspace. Wipe the rims clean with a cloth or paper towel and hot water. Apply lids tightly, and process for 15 minutes in hot water bath. Remove and let cool 24 hours on the counter. Make sure all lids have been sucked down and do not pop up and down when you press them. (This may take a few hours, be patient) Makes 5-6 eight oz jars.