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Easy Creamy Peach Vanilla Bean Jam Recipe Perfect for Homemade Preserves

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A quick and easy creamy peach vanilla bean jam with a silky texture and fresh sweetness, perfect for breakfast spreads and homemade preserves.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and chopped
  • 1 cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 whole vanilla bean, split and scraped
  • 1/4 cup heavy cream
  • 1 tablespoon powdered pectin
  • Optional: 1/2 teaspoon cinnamon
  • Optional: pinch of salt

Instructions

  1. Peel peaches by blanching in boiling water for 30 seconds, then transfer to ice water and slip off skins. Chop into 1/2-inch pieces. (10 minutes)
  2. Split the vanilla bean lengthwise and scrape out the seeds. Set seeds and pod aside.
  3. In a large saucepan, combine peaches, sugar, lemon juice, vanilla seeds, and pod. Stir gently and let sit for 10 minutes to macerate.
  4. Sprinkle powdered pectin over the mixture and stir well. Heat over medium-high, stirring constantly until it boils gently. (5-7 minutes)
  5. Reduce heat to medium-low and simmer for 10 minutes, stirring often. Remove vanilla pod. Slowly stir in heavy cream until jam thickens and coats the back of a spoon. (10 minutes)
  6. Test consistency by placing a spoonful on a cold plate; if it wrinkles when pushed, jam is set. If not, simmer longer and test again.
  7. Remove from heat and pour hot jam into sterilized jars, leaving 1/4 inch headspace. Seal while warm and cool to room temperature. Store refrigerated up to 3 weeks or freeze for longer.

Notes

Do not rush the simmering step to avoid runny jam. Blanch peaches for easy peeling. Use real vanilla bean for best flavor. Add cream off high heat to prevent curdling. Test jam set on a cold plate. For dairy-free, substitute heavy cream with coconut cream or almond milk cream.

Nutrition

Keywords: peach jam, creamy jam, vanilla bean jam, homemade preserves, easy peach jam, breakfast jam, creamy peach spread

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