And yet another recipe! Wow look at me! Mom gettin’ shit done. *flexes*
So I did that blueberry peach small-batch jam, and that was good. But I have a gajillion peaches left! So I thought I’d make a bigger batch of jam this time.
Typically, I don’t make large batches. I prefer smaller batches of unique-er flavors and styles. But when life gives you peaches, you use ’em.
So that’s what I did. Three pints might not seem like a lot to you, but to me it is. Especially when divided into half pint and 4 ounce jars.
This one is a maple vanilla peach jam. I used 100% pure Vermont maple syrup, which is very very important. Please for the love of all things good and holy don’t use that high fructose corn syrup nonsense!
I also used this vanilla bean grinder from Germany. Cause I’m cool like that. No, seriously Jay got it for me on tour and it’s amazing. For someone like me who never has vanilla beans around when I need one or want one- it’s a lifesaver!
MAPLE VANILLA PEACH JAM
- 6 cups peaches, chopped and peeled
- 4 cups sugar
- 6 tablespoons plus 2 teaspoons Ball® classic pectin
- 1/4 cup lemon juice
- 1/2 cup REAL maple syrup
- 1 vanilla bean, scraped (plus throw the actual bean in while boiling for added flavor) OR a teaspoon of ground vanilla bean
- Place fruit in a large heavy saucepan. Mix the pectin in and stir (I know this is contrary to other recipes and common knowledge, but trust me). Bring to a boil.
- Turn off heat and add sugar, lemon juice, maple syrup and vanilla.
- Bring back to a rolling boil. Cook for one minute at a full, hard boil.
The set on this jam was perfect. I haven’t had a set this perfect in a long time! I think Ball® pectin might be my new go-to.