Serves 5
45 min
Peach and Vanilla Bean Freezer Jam
Recipe GLPR38dae5e3e56bc8
A quick and easy no-cook freezer jam bursting with fresh peach flavor and aromatic vanilla bean. Perfect for spreading on toast, swirling into yogurt, or topping desserts. Made without artificial preservatives and ready to enjoy right away or frozen for later.
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Ingredients
1 box (1.75 oz.) powdered fruit pectin
3 cups chopped and lightly crushed fresh ripe peeled peaches
1½ cups granulated sugar
2 tablespoons freshly squeezed lemon juice
½ large plump vanilla bean, split lengthwise
½ cup water
Directions
Prepare six half-pint (8-ounce) containers and lids by washing them thoroughly with hot water and dish soap, then rinsing and drying completely. Set aside.
In a large bowl, combine the chopped and crushed peaches with the lemon juice and sugar, stirring well to blend. Using the tip of a paring knife, scrape the tiny black seeds from the interior of the split vanilla bean and add them directly to the peach mixture. Stir thoroughly to distribute the vanilla seeds evenly throughout, breaking up any small clumps.
Allow the peach mixture to stand at room temperature for 10 minutes, stirring gently every couple of minutes to help the sugar begin dissolving.
While the peach mixture rests, combine the water and powdered pectin in a small saucepan. Place over high heat and stir constantly until the mixture comes to a boil. Once boiling, continue stirring and boil for exactly 1 minute, then remove from heat.
Pour the hot pectin mixture into the peach mixture and stir constantly for 3 minutes, ensuring the sugar is fully dissolved and the texture is smooth. A few tiny sugar crystals are acceptable.
Immediately divide the jam among the prepared containers, filling each to within ½ inch of the top. Wipe the container rims clean with a damp paper towel, then cover each container with its lid.
Allow the jam to set at room temperature for 24 hours before opening. Since this jam is not processed through full canning, it must be stored in the refrigerator or freezer. Use within 1 month when refrigerated, or freeze for up to 1 year. Thaw frozen jam in the refrigerator before serving.
