Peach Vanilla Bean Jam

I found myself up at 5.30am yesterday (which may have had something to do with the fact that I went to bed as soon as the sun went down, sometimes you just need an early night) so I got myself out of bed and traveled to my local farmers market. I love seeing what’s in season and just being with people who are presenting things that they actually grew with love and care, there’s something really special about it – especially for us city folks. As I wandered around, I came across the stone fruit farmer who had these amazing peaches and I immediately had to buy some. On my way home I decided I was going to eat one and then make some jam with the rest. I use a very simple, no pectin needed process. Its easy, delicious and you can basically eat it right away –  after you’ve cooled it of course.

Look at these beauties!

I make my own vanilla so I always have vanilla beans on on hand. The black stuff on the tip of the knife are those amazing little vanilla seeds – so lovely.

Mix everything together and let it rest for at least 30 minutes.

Bring to a boil and cook them down.

Still cooking.

Nice and syrupy.

The whole house smelled like vanilla and peaches.

much love!
jess

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Peach Vanilla Bean Jam

2 ½ large peaches, peeled, pitted and sliced in ½ inch pieces
1 ½ cups of sugar
1 Madagascar Bourbon Vanilla Bean
2 tablespoons of fresh lemon juice

Add all of the ingredients into a bowl and stir. Set aside for 30 minutes, stirring occasionally.

Pour peach mixture into a large saucepan and bring to a boil. Reduce heat to a simmer for 30 minutes stirring occasionally. When jam is glassy and coats the back of a spoon, remove from the heat and spoon into sterilized jam jars leaving ¼ of an inch at the top (mixture should fill 3 ½ pint jam jars). Let cool completely before chilling. The jam should keep chilled for up to 3 months.

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