Small Batch Vanilla Peach Jam is a sweet, fruity treat that brings the taste of fresh peaches and warm vanilla together in a gentle jam. This recipe is perfect when you only want a little jar to enjoy without making too much, so it’s great for trying out or gifting. The soft peach chunks combined with a hint of vanilla make every spoonful taste like summer in a jar.
I love making this jam because it’s easy and quick, and the vanilla really elevates the flavor without overpowering the natural peachiness. When I make it, I like to use the ripest peaches I can find to get that perfect balance of sweet and tart. Plus, since it’s a small batch, it always feels extra special to share with family or friends.
The best way I’ve found to enjoy this vanilla peach jam is on warm toast with a little butter, or stirred into plain yogurt for a simple but tasty snack. It’s also lovely spooned over pancakes or ice cream when you want a light and fruity boost. No matter how you eat it, this jam brightens up the day with its sweet, simple flavors.
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches are the heart of this jam. Look for peaches that are soft but not mushy. If peaches aren’t in season, you can try frozen thawed peaches, but fresh always gives the best flavor.
Sugar: Granulated sugar is standard, but you can swap it with coconut sugar or honey for a different twist. Just note that these will change the color and sweetness slightly.
Lemon Juice: This adds brightness and balances the sweetness. Fresh lemon juice is best, but bottled lemon juice works fine if needed.
Vanilla: Vanilla extract gives a lovely warm note. If you have vanilla beans, scraping the seeds makes an extra special jam. You can also try almond extract for a different flavor.
Cinnamon (optional): A pinch of cinnamon adds subtle warmth but can be skipped or replaced with ginger or nutmeg depending on your taste.
How Do You Know When the Jam Is Ready?
Testing jam consistency is key to getting the perfect texture. Here’s what I do:
- Chill a small plate in the fridge before you start cooking the jam.
- When you think the jam is thick enough, spoon a small amount onto the cold plate.
- Let it sit for a minute to cool, then gently push the jam with your finger.
- If the surface wrinkles and doesn’t flood back together quickly, your jam is set and ready to jar.
- If not, keep simmering for a few more minutes and test again.
This simple trick helps avoid overcooking or ending up with runny jam. Be patient, and remember it will thicken a bit more as it cools!
Equipment You’ll Need
- Large saucepot – I like this because it gives plenty of room for boiling so the jam doesn’t spill over.
- Blanching ladle or slotted spoon – helps you easily transfer peaches out of boiling water.
- Sharp knife and cutting board – essential for peeling and chopping peaches safely.
- Measuring cups and spoons – for accurate ingredient measurements.
- Sterilized jam jars with lids – to store your jam and keep it fresh.
- Small plate for testing consistency – I keep one in the fridge so I can quickly check the jam’s texture.
Flavor Variations & Add-Ins
- Stir in fresh ginger or a pinch of cardamom for a spicy, aromatic twist that pairs perfectly with peaches.
- Add a splash of bourbon or flavored liqueur to give your jam an adult-friendly kick and extra depth of flavor.
- Mix in chopped fresh herbs like basil or mint right before removing from heat for a fresh, herbal note.
- Use honey or maple syrup instead of sugar for a different sweetness profile and natural flavor.
Small Batch Vanilla Peach Jam
Ingredients You’ll Need:
For The Jam:
- 2 cups fresh peaches, peeled, pitted, and finely chopped
- 3/4 cup granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract or the seeds from 1 vanilla bean
- 1/4 tsp ground cinnamon (optional, for added warmth)
- 1/4 cup water
How Much Time Will You Need?
This jam takes about 40 minutes from start to finish. You’ll spend 10-15 minutes preparing peaches, then about 20-25 minutes cooking the jam until it thickens. After cooking, you need to allow it to cool before storing, so plan for an hour total including cooling time.
Step-by-Step Instructions:
1. Preparing The Peaches:
Begin by peeling your peaches. To make peeling easy, cut a small “X” at the bottom of each peach. Blanch peaches by placing them in boiling water for 30 seconds, then transfer to ice water. The skins will loosen and slip off. After peeling, remove the pits and chop the peaches finely.
2. Cooking The Jam:
In a medium saucepan, mix the chopped peaches, sugar, lemon juice, water, and cinnamon if you like. Set the saucepan over medium heat and bring it to a gentle boil. Stir often to dissolve the sugar and stop the mixture from sticking or burning.
3. Simmer And Thicken:
Turn the heat down to low and let your jam cook uncovered. Stir every few minutes as it softens and thickens, about 20-25 minutes. You want the peaches to be tender and the liquid reduced.
4. Finishing Touches:
Take the pan off heat. Stir in vanilla extract or scraped vanilla bean seeds so the flavor spreads evenly through the jam. To check if your jam is ready, spoon a bit on a chilled plate and let it cool. When you push the jam gently with your finger, it should wrinkle and not run. If it’s still runny, cook a bit longer and test again.
5. Jar And Cool:
Pour your hot jam into a sterilized jar, leaving about 1/4 inch of space at the top. Seal it tightly with the lid. Let the jar cool completely at room temperature before placing it in the fridge. The jam will keep thickening as it cools.
6. Store And Enjoy:
Store your vanilla peach jam in the refrigerator and enjoy within 2-3 weeks. You can also freeze it for longer storage. Spread it on toast, swirl into yogurt, or use it as a fruity topping for your favorite desserts!
Can I Use Frozen Peaches for This Jam?
Yes! Just make sure to thaw them completely and drain any excess liquid before cooking. Frozen peaches might release more water, so keep an eye on the cooking time to achieve the right thickness.
How Should I Store Leftover Jam?
Store your jam in a clean, airtight jar in the refrigerator. It will keep well for up to 3 weeks. For longer storage, freeze it in a freezer-safe container for up to 3 months.
Can I Skip the Vanilla or Substitute It?
While vanilla adds a lovely flavor, you can omit it or substitute with almond extract or a cinnamon stick simmered with the jam for a different twist.
Is It Necessary to Sterilize the Jars?
Sterilizing jars helps prevent spoilage and keeps your jam fresh longer. You can sterilize jars by boiling them in water for 10 minutes or running them through a hot dishwasher cycle without detergent.