Because nothing’s better than a lovely jam spread on a hot, fluffy biscuit and when the jam itself tastes luscious and decadent, well that’s just breakfast perfection.
Peach Vanilla Bean Jam
recipe from Annie’s Eats
peaches, ripe ones, pitted and roughly chopped up
1 or 2 large vanilla beans, split*
Place your peaches in a large pot over medium heat. Squeeze the juice of 1 lemon over them. Cook, stirring occasionally, until they all break down and are soft. Measure out how many cups of peaches you’ve got into a bowl. For the sugar, add 3/4 of the amount of the peaches you’ve just measured into the pot. Add the peaches back into the pot. Scrape the seeds out of the vanilla beans into the peach mixture. Toss the beans themselves into the pot as well. On medium high heat, stirring frequently, cook everything until it is slightly thickened, or if you’re measuring the temperature, cook until the mixture reaches about 220 degrees F. The mixture will become darker, so don’t be alarmed at that. Discard the vanilla bean pods. To test the jam, place a small plate in the freezer for about 10-15 minutes. Drop a small bit of the jam on the cold plate, put back in the freezer for a few minutes. If it wrinkles and feels like the right consistency when you touch it, then it’s done. Follow your standard canning procedures and process in a boiling water canner if you’d like to store it longer, or if you’re making a small amount of jam, place them in jars and put them in the fridge.
*I purchased vanilla beans online for the first time ever for a Christmas gift project I’m currently working on. I got them pretty inexpensively through Amazon via Beanilla Trading Company. The beans were plump and moist and taste really good. I paid $24.99 for a half pound, which, in contrast with most of the groceries out of town that carry them (that want to charge about $15 for just a couple of beans), is a great bargain.