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Easy Small Batch Vanilla Bean Peach Jam Recipe No Pectin Needed

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A simple, natural small batch peach jam recipe using fresh peaches and vanilla bean, no pectin required. This jam captures the sweetness of summer with a slow simmer and subtle vanilla depth.

Ingredients

Scale
  • 4 cups fresh ripe peaches, peeled and chopped (about 6–7 medium peaches)
  • 1 cup granulated sugar (200 grams)
  • 1 whole vanilla bean, split and scraped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup water (60 ml)

Instructions

  1. Peel and chop peaches into roughly 1/2-inch pieces.
  2. Combine chopped peaches, sugar, and water in a heavy-bottomed saucepan. Stir gently and let sit for 10 minutes to macerate.
  3. Add the scraped vanilla bean seeds and pod, and fresh lemon juice to the pan.
  4. Bring the mixture to a simmer over medium heat, stirring frequently to prevent sticking.
  5. Reduce heat to medium-low and cook uncovered for 30-40 minutes, stirring every few minutes until thickened and peaches break down.
  6. Test for doneness by placing a spoonful on a chilled plate; if it wrinkles and doesn’t run quickly, the jam is ready. Remove the vanilla pod.
  7. Transfer jam to clean jars and cool to room temperature. Store in the refrigerator and use within 2-3 weeks.

Notes

Use ripe but firm peaches for best texture. Stir gently and consistently to prevent burning. Skim off foam during cooking for clearer jam. Test jam set with a cold plate. Vanilla bean pod can be substituted with 1 tsp pure vanilla extract but flavor and texture differ. Fresh lemon juice is essential for proper setting. Frozen peaches can be used if thawed and drained well.

Nutrition

Keywords: peach jam, vanilla bean jam, no pectin jam, small batch jam, homemade preserves, summer fruit jam, natural jam, easy jam recipe

Find it online: https://platebelle.com/easy-small-batch-vanilla-bean-peach-jam-recipe-no-pectin-needed/