Vanilla Peach Jam
Ingredients
- 8 cups crushed peaches
- 2 cups unsweetened apple juice or white grape
- 2 49g packages BERNARDIN® No Sugar Needed Fruit Pectin
- 1 vanilla pod
- 1 cup granulated sugar (if needed)
Instructions
- Place a canning rack or rubber trivets in the bottom of the canning pot. Fill the canning pot full of water (with jam jars insidand bring to a boil.
- Place the lids and rings into a pot and cover with water. Bring the pot to a boil and then turn down to a gentle simmer.
- Blanch the peaches in boiling water until you see the skin begin to split, remove immediately with a slotted spoon and put in an ice bath. The skins should easily slide off or be quickly removed using a paring knife.
- Remove the pit and rough chop the peaches and put into the food processor.
- Crush the peaches into a thick pulp. Once there is 8 cups worth, put into a large sauce pot.
- Scrape the seeds out of the vanilla pod and add along with the juice and pectin to the sauce pot. Whisk to combine.
- Bring to a boil, stirring with a wooden spoon.
- Boil for 3 minutes, continuing to gently stir with the wooden spoon.
- Remove from heat. Using the jar lifter, pull a jar out of the boiling water.
- Using the funnel, ladle the jam into the jar until 1/4 inch from the top. Wipe any drips off with the paper towel.
- Use a small pair of tongs to lift a lid and ring out of their pot and place on the jar. Screw tightly and set aside.
- Once all the jars have been removed from the water, use the jar lifter to place the filled jars back in and bathe for 10 minutes.
- Once done in the water bath, removing using the jar lifter and set aside to cool.
Notes
I used Bernadin No Sugar Needed Pectin and followed the recipe from their site.
If the mixture is thick, swirl the bamboo skewer in the jar to remove any air pockets.