Sweet yet spiced white peach jam. You’ll absolutely love this jam on your favorite breads, but I highly recommend spooning it over vanilla bean ice cream!
1. Place all ingredients in a large heavy bottomed pot; stir to combine. Start with 2 1/2 cups sugar and increase to 3 if you feel it needs a little more sweetening after it has cooked for a while. Bring to a rolling boil over medium-high heat. Boil about 15 minutes stirring occasionally.
2. While the mixture boils, mash fruit with a potato masher to desired consistency. Continue to boil 5 to 10 minutes, stirring frequently, or until slightly thickened. Remove from heat and discard vanilla bean.
3. Pour hot jam into 8 sterilized 8-oz. jars. Carefully wipe jar rims; cover.
4. Immediately process in a boiling water bath for 5 minutes.
Tip: I recommend cutting the peaches into cubes versus the slices you see in the picture. I had a hard time smashing them and actually had to pull out the immersion blender to help!
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This was great! I’m labeling it as “peach cobbler jam” because that’s what my husband thinks it tastes like! I halved the spices, though.
Smells amazing and is delicious! I used a mix of white and yellow peaches.
The recipe didn’t specify headspace, so we used 1/4 inch. Also the yield was less than expected – just 48 oz total.
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