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Homemade Vanilla Bean Peach Jam


Scale

Ingredients

  • 2 pounds of ripe yellow peaches
  • 1 apple
  • 3 jarred maraschino cherries
  • 2 teaspoons maraschino cherry juice from jar
  • 1/2 Vanilla bean
  • 3 Tablespoons bottled lemon juice (do not use fresh)
  • 2 and 1/2 cups of sugar

Instructions

  1. Pit peaches and slice into fourths. Peel and core apple. Slice and dice into 1 inch chunks. Place peach and apple fruit into a food processor and process for about 20 seconds, stopping to scrape sides and mix up fruit so all processes down. Pour into a large stovetop dutch oven. (A 4-quart sauce pan will work too.)
  2. Dice the cherries and add them and juice from the jar into the pot.
  3. Slice vanilla bean lengthwise. Scrape out the vanilla seeds, and add them and the vanilla bean to the pot.
  4. Stir in the lemon juice and sugar. Let sit covered for about 20 minutes.
  5. Remove the lid and boil the jam for about 5 minutes over medium high heat, stirring often and scraping any foam off the top. Turn the heat to medium low and cover. Simmer for about 15 minutes stirring every five minutes.
  6. Remove the lid and return to medium high heat. Boil for about 5 more minutes, stirring often, until the jam is thick and gloppy. Remove from heat when desired consistency is reached, using the freezer test.
  7. For freezer jam:
  8. Completely cool jam, and store in either glass or plastic containers. Will last in the Freezer 1 year(remember to leave space for expansion, or fridge 3 months.
  9. To Process (Can) for room temp storage:
  10. Do not let jam cool. Fill hot sanitized canning jars with hot jam, leaving 1/4 inch headspace for expansion. Remove any bubbles by sliding a small spatula or wooden skewer between the jar and the jam. Wipe rim and place lid on and screw band on just fingertip tight. Completely submerge in hot water with at least 1 inch of water above lids. Boil for 10 mins (sea level-1K ft.) 15 mins (1K-3K ft.) 20 mins (3K-6K ft.) 25 mins (6K-8k ft.) Turn off heat and let jars sit in hot water for 5 mins. Then remove, cool, and ensure lids have sealed by pressing on the center. If they pop back up, the can did not seal. Jars can be stored at room temp for up to 1 year.

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