Vanilla Scented Peach Jam

There is an inordinate amount of vanilla in my house right now.  I’m trying to be careful about how we best use it up, but when I brought home some peaches from the orchard up the road, I had a feeling I wanted to try to combine these two.  I always love peaches in vanilla ice cream, so it made sense that these two would go together.

I will warn you–making this is going to make your house smell so freaking good that you’re instantly going to feel like a culinary rock star.  What happens after that…well, just know you’ve been warned.

Because I didn’t want to waste my resources in case this was a tremendous flop, I made just enough to fill two 8 ounce jars.  Below is the recipe expanded out for a bigger batch–just ask if you’d like the measurements for the smaller batch.

Vanilla Scented Peach Jam 
5 1/2 cups Peaches, finely chopped
4 Tbsp lemon juice
6 Tbsp pectin (or one box)
6 1/2 cups granulated sugar
1 vanilla bean, cut legnth-wise and seeds scraped out
  1. Prepare waterbath canner, jars and lids.  While water heats, prepare fruit and measure out ingredients.
  2. Combine fruit, lemon juice, pectin, scraped vanilla beans and the vanilla bean pod together in an heavy bottomed saucepan.  Bring mixture to a full rolling boil, stirring constantly.
  3. Add all of the sugar, stirring to help dissolve.  Return mixture to a full rolling boil, and boil hard 1 minute.  Remove from heat and let sit, untouched, for 5 minutes (this will help make sure that the fruit is evenly distributed in the jars when you transfer it over).
  4. Remove vanilla pods (but don’t throw them out!  Wipe them down and stick in some sugar for vanilla scented sugar, or put in a small saucepan with 2 cups water, 1/2 sliced lemon, and 1 sprig of rosemary and let simmer on the back of your stove for an AMAZING potpourri).  Ladle hot jam into jars, put the lids on and process in waterbath for 10 minutes.  Remove from canner, and set in a safe spot.  Be sure to check in 24 hours to make sure all of your jars have sealed.

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