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Homemade Peach Jam with Vanilla Bean Easy Small Batch Recipe

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A quick and easy small batch peach jam infused with real vanilla bean, perfect for savoring summer peaches without committing to a large batch.

Ingredients

Scale
  • 3 cups peeled and chopped ripe peaches (about 4–5 medium peaches)
  • 1 cup granulated sugar (200 g)
  • 2 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 whole vanilla bean, split and seeds scraped out

Instructions

  1. Prepare the peaches: Wash and peel the peaches by blanching them in boiling water for 30-40 seconds, then plunge into ice water to loosen skins. Peel off skins with a paring knife, pit and chop into roughly 1/2-inch pieces. (Prep time: 15 minutes)
  2. Scrape the vanilla bean: Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Set seeds and pod aside.
  3. Combine ingredients: In a medium saucepan, add chopped peaches, sugar, lemon juice, vanilla seeds, and the scraped vanilla bean pod. Stir gently to mix.
  4. Cook the jam: Place saucepan over medium heat and bring mixture to a gentle boil, stirring frequently. Reduce heat to medium-low and simmer, stirring every few minutes to prevent scorching. After 20-25 minutes, the mixture will thicken and peaches will soften to jam-like consistency. (Cooking time: 25-30 minutes)
  5. Test the jam set: Place a small spoonful on a chilled plate and tilt it. If it wrinkles and holds shape, it’s done. If not, simmer a few minutes longer and test again. Remove vanilla bean pod before bottling.
  6. Jar the jam: Ladle hot jam into clean half-pint jars, leaving about 1/4 inch headspace. Seal with lids and let cool to room temperature before refrigerating.

Notes

Blanch peaches to loosen skins for easy peeling. Stir regularly to avoid burning and skim foam for clearer jam. Use the chilled plate test to check jam set. Vanilla bean pod adds depth but remove before jarring. Adjust sugar to taste depending on peach sweetness. For low-sugar versions, reduce sugar and add honey, maple syrup, or chia seeds. Frozen peaches can be used if thawed and drained. Store refrigerated up to 3 weeks or freeze up to 3 months.

Nutrition

Keywords: peach jam, vanilla bean jam, homemade jam, small batch jam, summer fruit preserves, easy peach jam, vanilla peach jam

Find it online: https://sofiaspice.com/homemade-peach-jam-with-vanilla-bean-easy-small-batch-recipe/