Rustic Peach Jam

Here's an amazing, rustic Peach Jam recipe for canning
Print Recipe
Course Condiment
Cuisine American


  • 2 1/2 pounds peaches , seeds removed and set aside
  • 2 cups raw sugar
  • one lemon
  • 1/2 a vanilla bean , seeds scraped out


  • Peel then chop the peaches into small chunks. 
  • Place the chopped peaches, and sugar in a glass or ceramic bowl, cover, and let sit overnight.
  • Transfer fruit and sugar to a non-reactive saucepan and bring to a boil over medium high heat stirring enough to assure none of the jam sticks to the bottom. The jam will bubble high up the sides, spoon off the light colored foam as it rises (save this to use over desserts). Continue to spoon off the foam until the jam begins boiling at a lower, thicker level. While the jam is cooking, put a small plate in the freezer. When the bubbles are subsiding and the jam seems to be thickening ever-so slightly, remove the pot from the burner. Put a few drops of the jam on the frozen plate and return to the freezer. Check the set after a few minutes by nudging it with your finger. If it wrinkles, it is done. If not, heat it a bit more and test again. I prefer it a bit on the chunky side but I did mash through the jam with a potato masher a few times to remove some of the large pieces of fruit.
  • When it has reached your preferred thickness add the vanilla bean seeds and pod, turn off the heat and let boil a minute more, then remove from heat and stir in lemon juice. Remove the vanilla bean pod, rinse and set aside. Ladle jam into clean self sealing jars leaving a 1/4 to 1/2 inch at the top and seal as directed in manufacturer's instructions.
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