Wednesday, September 19, 2012

Peach & Vanilla Jam (canning recipe)

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The canning bug continues...
I made up these beauties the same day that I made my Peach/Mango/Jalapeno Chutney, the very easy recipe can be found HERE.

The peach & vanilla jam recipe to be quite honest came about accidentally.  I have two sugar containers.  One has just plain sugar in it, and the other that I use for cakes etc., that one has vanilla beans buried into the sugar. This gives the sugar a wonderful vanilla flavor.
When I pulled out the sugar, you guessed it ... I pulled the vanilla one out. After I scooped out and poured the allotted sugar into the cooking peach puree, I spotted the beans.  
Now you are going to ask me, "Didi, couldn't you smell the vanilla when you opened the container"?  Yes, yes I did, but since I had been canning with various spices all day ... it literally all just blended into one for me.
So I said to myself, "self, just add a couple of beans in the mix and take out before canning, I bet it will taste wonderful".  Well, the risk was worth it.
This is downright DELICIOUS!!
You can taste the sweetness of the peaches and just a hint of vanilla almost like a whisper on your tongue.  I know I will be preparing my peach jam like this from now on, and this time, on purpose!!

I can see this spread liberally over buttery toast on a cold winters morning.  As a marinade for a succulent pork roast. As the sweetener for a stir fry ...
lightly marinated chicken breasts ... the possibilities are endless!!

Ready for the recipe?  Here we go:

4 cups peaches diced, skins and pits removed
1-3/4 - 2 cups sugar (taste your peaches to see how sweet they are)
1 pkg sur-gel for fruits and vegetables
1 tbsp lemon juice (I used bottled)
2 vanilla beans, seeds removed
pinch of salt
1/2 tsp butter (to help with foam)

Using your food processor or blender, add your diced peaches till they are pureed.
Using a stainless steel saucepan, add the peaches, lemon juice, pinch of salt and the dab of butter.  Bring to a simmer.  Once simmering, add your gelatin. Bring to a simmer again and add your sugar and beans.  Bring to a rolling boil and continue cooking for about a minute or so.  Turn off heat, cover and keep hot.

Follow canning instructions HERE.  Let cool, and enjoy all winter long!!

On that note, last weekend I made another batch of peach jam.  This time I added vanilla powder and 3/4 tsp of grated orange zest.

vanilla powder

orange zest

"Holy Wonderful Peach Marmalade Batman"!!!  It is out of this world good!!

Peach jam with a hint of vanilla and orange!!  I have plenty of baking ideas rolling around in my head using this delicious peachy/orange beauty!!

So my friends, get busy!! ;-)  I know I am!!  Oops, I think I heard the timer...

Till next time!!

Dishin with Didi


  1. Didi, I love that you infused this delectable jam with vanilla. Such a simple and powerful addition!! Once again you make me proud with your creativity!! YUM! xoxo

  2. Awww thank you Melissa!!! Coming fr a culinary genius that is quite a compliment!! Thank you again!!

  3. Ooooo Didi! This sounds wonderful! Makes me wish for a kitchen big enough for me to do a big ol' batch. I'll file this away until I can!

    1. Teresa I bought a canner last weekend. I've been using my largest saucepan and tongs... you can do it I say!! Your a whiz and a true gourmet!! If I can do it, anyone can!!!

  4. Delicious Jam Didi! Hugs and Kisses my friend!

    1. Thank you Eri!! I will be making your macaroni & cheese soon, trust me!! My amazing Greek friend...
      I hope "Olga" reads this recipe, she is also Greek and just an amazing person Eri!! I hope she clicks on your blog. She just came back from Greece!!

    2. Girls...I am here!!! And I need to tell you that I tried the island meatballs on salad...YUMMY!!! just WOW. Now I need to figure out how to can. My mom used to do this, but I just don't have a clue how to start. Time for me to find a canning class :) I am clicking over to Eri's blog now!!! Filakia!

    3. You made the meatballs Olga? I'm so glad you liked them... their very "light" aren't they? I love the mint and orange in them!!

      Canning is very, very simple, trust me!! If I can do it, anyone can. ;-)

      You have a wonderful day my friend and do check out Eri's blog as well!!!