Peach Vanilla Bean Freezer Jam

This sweet peach freezer jam is made with fresh peaches but doesn't require difficult canning skills. It is an easy no-cook peach jam for beginners who want to preserve the best of the summer peaches to enjoy all year long.

I discovered this easy peach freezer jam recipe just weeks before our family moved from the midwest to the south.

Once we arrived in North Carolina, I was so excited to try making jam with real-deal southern peaches.

We moved into our new home at the end of August and peaches were in full force at the fruit markets. Not knowing how long the fruit season would be, I made my first batch while our house was still filled to the brim with moving boxes!

That began a love affair with homemade peach jam and you can almost always find a jar in my freezer!

I highly recommend slathering it all over homemade biscuits if you can but it would be just as tasty over a piece of toasted Italian bread with a pat of butter.

If you buy too many peaches, you could always use the stragglers to make my newest favorite peach bread recipe.

Ingredients

You will need about 3 pounds of fresh peaches which is roughly about 6 large peaches. I popped them on my food scale to be sure we were close.

The rest of the ingredients are simple:

• Fresh peaches
• SureJell pectin
• Lemon
• Sugar
• Vanilla bean

See recipe card for quantities.

Instructions

Step 1: Prepare the peaches

Peel the peaches and cut the fruit into large chunks. Place them in a large mixing bowl.

Mash the fresh fruit with a potato masher until there are no more large chunks in your mixture.

This will be a lot easier to do if the peaches are very ripe.

If your peaches are still very firm, you may have trouble mashing them. In this instance, I recommend waiting a day or two with the peaches on your counter to further ripen.

But, if you're in a rush, you could use an immersion blender to puree the peaches in the mixing bowl.

NOTE: Pureed peaches don't set quite as well as the ripe mashed ones do, but the freezer jam will still taste amazing.

Step 2: Season the jam

Once your peaches are mashed, add the sugar to the bowl and stir.

Stir in the fresh lemon juice and let the peaches mixture sit for 10 minutes.

Slice a vanilla bean pod in half lengthwise. Use the back of your knife to scrape the seeds from the inside of the pod and stir it into the peaches.

Pour the peaches into a large skillet with the vanilla bean seeds and the vanilla pod.

Heat the mixture over medium-low heat and stir.

The mild warmth will loosen the vanilla bean seeds making them easier to stir in and separate. It will also draw out more vanilla flavor from the pod.

You're not cooking the mixture, just barely warming it. The peaches and vanilla should be very fragrant.

Remove the pod and scrape the mixture back into your original mixing bowl.

Add the pectin to the mixing bowl:

Set a timer and stir the pectin into the peaches for 3 minutes.

Be sure to scrape the sides and bottom of the bowl well while you stir.

If you see white clumps of pectin, crush them with your spatula and continue to stir.

Pour the prepared peach freezer jam into clean, dry jelly jars. You'll have enough jam for 8 jelly jars.

Wipe the rims of the jars to be sure they are clean and then screw on the metal lids to store.

Let the jam sit for 30 minutes and then place in your freezer for storage or you can put it to use right away.

❄️Storage

The peach jam will keep for 12 months in the freezer and 2 weeks in the fridge.

✏️Top tip

Peaches are notoriously tricky to make jam from because they can cause trouble with the set of the pectin.

If your jam separates, it doesn't mean you did anything wrong. You may have had extra-juicy peaches that threw off the balance.

Simply stir and use. The flavor will be just as lovely.

☕Easy Breakfast Treats

Looking for a few more ideas to add to your breakfast menu? These delicious jams and quick breads are perfect for a special weekend breakfast or festive brunch:

If you’ve tried this peach freezer jam or any other recipe on PeanutBlossom.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you!
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📖 Recipe

Peach Vanilla Bean Freezer Jam

5 from 1 vote

Peach freezer jam is an easy way to preserve the most delicious fruit of summer. Mixed with vanilla beans, this simple fruit jam is delicious on biscuits or toast.

TOTAL TIME 50 minutes minutes

PREP TIME 15 minutes minutes

RESTING TIME 30 minutes minutes

COOK TIME 5 minutes minutes

YIELD 8 jars of jam

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Ingredients

  

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• 3 pounds of fresh peaches peeled and cut into large chunks (about 6 large peaches)
• 4 ½ cups of sugar
• 2 tablespoons fresh lemon juice
• 1 vanilla bean
• 1 (1.75 oz) box SureJell instant pectin

Instructions

• Peel the peaches, cut them into large pieces and add them to a large mixing bowl. Use a potato masher to crush the fruit. Whatever chunks of fruit you see are what will appear in your jam. If you like it chunky, just mash a little; if you want it smooth, go more heavy-handed with the masher.
• Add the sugar and lemon juice to the bowl of peaches, stir to combine, and let sit for 10 minutes.
• Transfer the peaches mixture to a large pot. Slice the vanilla bean and scrape the seeds into the peaches. Toss the bean pod in as well. You do not need to “cook” this mixture, you are just using some heat to draw out the vanilla flavoring from the bean. Simmer the mixture until it is warmed through and you can smell the vanilla.
• Remove the vanilla pod and transfer the mixture back to your original mixing bowl. Allow to cool a bit (shouldn’t take long since the mixture shouldn’t be too hot.)
• Add the box of pectin to the mixing bowl and stir with a spatula for 3 minutes. Be sure to scrape the sides and bottom of the bowl as you stir.
• Ladle the jam into 8 clean freezer jelly jars, leaving ½ inch room at the top of the container and let stand for 30 minutes.
• At this point, you can freeze the jam or use it immediately. It’s good in the freezer for 1 year or in the refrigerator for 3 weeks.

COURSEBreakfast

CUISINEAmerican

AUTHORTiffany Dahle

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