Capture the taste of summer with this easy to prepare Small Batch Vanilla Peach Jam. This recipe transforms just-picked peaches into a luscious, fragrant spread with minimal effort, perfect for topping toast or gifting. Through repeated testing, I’ve perfected the balance of fruit, sugar, and vanilla to ensure a set that’s spoonable, not stiff, every single time.

Small Batch Vanilla Peach Jam

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Author: Dorothy Miller

Ingredients

Scale

3 pounds peaches, (about 12 peaches, pit removed, peach flesh finely chopped)
1 cup sugar
2 teaspoons vanilla extract

Instructions

Add the peaches and the sugar to a medium-sized, deep saucepan and turn the heat to medium until the mixture begins to bubble.

Then, reduce the heat to simmer and stir. Allow the mixture to cook and the fruit to naturally break down. Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
When the jam has reached the consistency you desire, remove the saucepan from the heat and add the vanilla extract.

Stir well to combine and then carefully pour the hot jam into clean and sterile mason jars.
Be sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.

Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.
Refrigerate for immediate use. Once sealed, jam will keep refrigerated for up to six months.

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Small Batch Vanilla Peach Jam Recipe