Heavenly Peachy Vanilla Freezer Jam Recipes
VANILLA PEACH JAM
Make and share this Vanilla Peach Jam recipe from Food.com.
Provided by Tina1
Categories Fruit
Time 45m
Yield 6 Half Pints
Number Of Ingredients 6
Steps:
- Peel, pit and chop peaches.
- In saucepan combine peaches,lemon juice, and pectin.
- Cook over high heat stir constantly about 5 minutes or until full rolling boil.
- Stir in sugar.
- Return to a full rolling boil.
- Boil hard for (1) minute stir constantly.
- Remove from heat and add vanilla extract and bourbon (bourbon is optional).
- Skim off foam.
- Ladle in hot sterilzed jars process in boiling bath 5 minutes.
30 MINUTES TO HOMEMADE SURE.JELL PEACH-VANILLA BEAN FREEZER JAM
Discover how simple it is to make your own peach vanilla bean freezer jam with these easy-to-follow instructions. Create this 30 Minutes To Homemade SURE.JELL Peach-Vanilla Bean Freezer Jam as a spread for your favorite bread or as a topping for desserts.
Provided by My Food and Family
Categories Home
Time P1DT30m
Yield about 6 (1-cup) containers or 96 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
- Peel and pit peaches. Finely chop or grind peaches. Measure exactly 3 cups prepared fruit into large bowl. Stir in sugar, lemon juice and vanilla paste. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
- Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g
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- Wash 6 half-pint (1 cup) containers and lids with hot water and dish soap. Rinse and dry thoroughly. Set aside.
- In a large bowl, combine crushed peaches, lemon juice, and sugar. Stir to combine. With the tip of a paring knife, scrape the seeds from the vanilla bean and add the seeds to the peach mixture. Stir to combine, breaking up any clumps of vanilla beans. Let stand 10 minutes, stirring every couple of minutes.
- In a small saucepan over high heat, stir together water and pectin. Bring to a boil, stirring constantly. Boil and stir for 1 minute. Add pectin mixture to peach mixture and stir constantly for 3 minutes, or until sugar is dissolved and no longer grainy. If a few sugar crystals remain, that's ok.
- Immediately fill containers to within 1/2'' of container tops. With a damp paper towel, wipe off the edges of containers. Immediately cover with lids. Let stand at room temperature for 24 hours. Because this jam does not go through the full canning process, it must be stored in the refrigerator or freezer.
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