Peach Vanilla Bean Jam (Two Ways)

Old habits die hard. As we drove home from visiting a pick-your-own farm and produce store, where we picked about a zillion raspberries and bought enough veggies to make second batch of salsa that will last The Geologist through the winter, I was kicking myself for not taking more pictures to share! I had to remind myself that, guess what! We were going to be here a while! We've lived such a transient life for the past eight years that I am not used to being able to say, "No big deal, we'll be back next year!" And the next, and the next... we may move sometime in the future, you never know. But we should be here for a good 10 years, at least! I don't even know what that's like. I've never lived anywhere longer than 3 years in my whole life. How exciting, and comforting at the same time, to be able to look forward to years and years living in the same place! Not to mention the same house. Needless to say, I'm thrilled to finally be putting down some roots. 

So here's the story with the two different jam recipes. I made the first one, loving the idea of no pectin, because it was simple and easy and people who don't like or don't have access to pectin can make it too! The flavor was amazing, but The Geologist and I both agreed it was too sweet for us, so I started giving it away as gifts, and looking for a low-sugar version. Enter low-sugar pectin. So I have a recipe here for lots of differing jam opinions! And reviews and comparisons for both! Read on!

Peach Vanilla Bean Jam: No Pectin (adapted from Smells Like Home)
Printable Recipe

4 lbs. ripe peaches, peeled, pitted and coarsely chopped (about 5-6 cups)
2-3 cups sugar
1 vanilla bean, halved lengthwise, seeds scraped out
Juice of 1 lemon

*Update Oct 1: I made a batch of this jam with only 2 cups of sugar, and it turned out perfect! The set was a bit softer, but still plenty thick. Try it if you want to cut out some sugar!*

In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally for about 1 1/2 to 2 hours, until the fruit has softened and is partially caramelized with a dark orange color. To check the set, place a small plate in the freezer to chill. Once chilled, spoon a bit of jam onto the plate and put it back in the freezer for a few minutes. Remove the plate and gently push across the top of the jam with your finger. If a ski has formed that wrinkles up when you push it, your jam is done! Discard the vanilla bean pods.

While jam is boiling, prepare your jars and lids. Sterilize them in hot water bath or high heat cycle in the dishwasher. Remove and set out to dry on a clean towel.

Fill jam jars (I used 8 oz) with jam, leaving 1/4-1/2 inch headspace. Wipe the rims clean with a cloth or paper towel and hot water. Apply lids tightly, and process for 15 minutes in hot water bath. Remove and let cool 24 hours on the counter. Make sure all lids have been sucked down and do not pop up and down when you press them. (This may take a few hours, be patient) Makes 5-6 eight oz jars.

Peach Vanilla Bean Jam: Low Sugar (adapted slightly from No Empty Chairs)
Printable Recipe

5-6 cups crushed peaches (about 4 1b)
1 ¼ cups sugar, divided
2 Tbs lemon juice
1 vanilla bean
1 box low-sugar pectin

Combine peaches, 1 cup sugar, and lemon juice in a large saucepan or bowl. Split vanilla in half lengthwise. Scrape seeds into bowl with peaches. Stir in vanilla bean. Let sit for 2-3 hours or overnight (refrigerate if leaving overnight).

Prepare your jars and lids. Sterilize them in hot water bath or high heat cycle in the dishwasher. Remove and set out to dry on a clean towel.

Mix pectin with 1/4 cup sugar. Stir into peach mixture. Bring to a hard boil (boiling doesn’t stop when stirred) over medium-high heat. Cook, stirring constantly, for 10-15 minutes. Remove from heat. To check the set, place a small plate in the freezer to chill. Once chilled, spoon a bit of jam onto the plate and put it back in the freezer for a few minutes. Remove the plate and gently push across the top of the jam with your finger. If a ski has formed that wrinkles up when you push it, your jam is done! Remove vanilla bean.

Fill jam jars (I used 8 oz) with jam, leaving 1/4-1/2 inch headspace. Wipe the rims clean with a cloth or paper towel and hot water. Apply lids tightly, and process for 15 minutes in hot water bath. Remove and let cool 24 hours on the counter. Make sure all lids have been sucked down and do not pop up and down when you press them. (This may take a few hours, be patient) Makes 5-6 eight oz jars.

So, the jam in the pictures is the low-sugar jam. It turned out brighter, thicker, and more opaque. The no-pectin jam has a deeper, more caramelized color, a bit more glossy and clearish. Both are gorgeous, and I love the little flecks of vanilla!

The low-sugar jam is not as sweet, tastes more like fresh peaches, and while you can definitely taste the vanilla, pure summery peachiness is the main flavor. Delicious! And set just fine with lots less sugar! Funny thing though, after sitting in the pantry for a few days, when I pulled the no-pectin jam out to taste alongside the low-sugar, I thought I would still find it too sweet... but I didn't!

The no-pectin jam has a richer, more classic jam flavor. The vanilla, cooked long and low, ends up being creamy and fabulous. Peaches and cream, truly! In fact, it turns out that I like the no-pectin version better! Not by much, they're both still positively delicious, trust me. Whichever direction you pick, you'll LOVE it. I didn't think it was possible to find another jam recipe as good as my Spiced Plum Jam, but this jam is tied! I love them both!! Peachy heaven on bread... or cake, pancakes, from a spoon... heck, this stuff is so good, spoon it over some vanilla ice cream! Oh my goodness... I have to go get some ice cream now...

Shared at Tutorials, Tips, and Tidbits