Easy Small-Batch Peach Vanilla Bean Jam Recipe No Pectin Perfect for Beginners
A simple and approachable small-batch peach vanilla bean jam recipe that requires no pectin and uses natural ingredients for a luscious, homemade treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 2 small jars (approximately 1 to 1.5 cups total) 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 2 cups fresh peaches (about 3 medium peaches), peeled and chopped
- 3/4 cup granulated sugar (150 g)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 whole vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract as substitute)
- 1 teaspoon butter (optional, for silky finish and reducing foam)
- 1 small cinnamon stick (optional, remove before bottling)
Instructions
- Prepare the peaches by blanching them in boiling water for about 30 seconds, then transfer to an ice bath to slip off skins easily. Chop into roughly 1/2-inch pieces.
- Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Set seeds and pod aside.
- In a medium saucepan, combine chopped peaches, sugar, lemon juice, vanilla seeds, and vanilla pod. Add cinnamon stick if using. Stir gently and let sit for 10 minutes.
- Place the pan over medium heat and bring to a gentle boil, then reduce to a simmer. Stir frequently to prevent sticking or burning. Simmer for 30-40 minutes until peaches break down and liquid reduces.
- Test jam consistency by placing a spoonful on a chilled plate; if it wrinkles and holds shape after cooling, it is ready. If not, simmer longer.
- Remove vanilla pod and cinnamon stick. Stir in butter to smooth texture and reduce foam.
- Pour hot jam into clean jars. Let cool uncovered at room temperature, then seal and store in the refrigerator.
Notes
Stir frequently during simmering to prevent burning and achieve silky texture. Use ripe but firm peaches for best results. Lemon juice helps activate natural pectin. Vanilla bean seeds add superior aroma and visual appeal compared to extract. Jam thickens further as it cools. Store in refrigerator up to 3 weeks or freeze up to 3 months.
Nutrition
- Serving Size: 2 tablespoons (40 g)
- Calories: 70
- Sugar: 16
- Fat: 0.3
- Saturated Fat: 0.1
- Carbohydrates: 18
- Fiber: 1
- Protein: 0.2
Keywords: peach jam, vanilla bean jam, small-batch jam, no pectin jam, homemade jam, easy jam recipe, beginner jam recipe