Peaches, Nectarines, and Plums, oh my! With the warmer temperatures and longer days of summer, I find myself wanting more and more fruit, especially stone fruit. This Maple and Vanilla Bean Peach Jam is a great recipe to put all those juicy peaches to work.
Although bursting with flavor, this Maple and Vanilla Bean Peach Jam only requires four to five ingredients and about twenty minutes. It is sweet enough to make you feel like you are eating something special, yet not so much that you feel full of sugar.
Here is the simple shopping list for the jam:
- Maple syrup
- Vanilla bean paste or extract
- Gelatin (optional)
If you don’t have gelatin, don’t fret. You can easily make this Maple and Vanilla Bean Peach Jam without the gelatin. The gelatin mainly thickens the jam, but it also gives it a nutritional boost. If you are skipping the gelatin, go ahead and let the peaches simmer on the stove a bit longer to reduce and thicken the mixture.
Given that this peach jam recipe is incredibly simple, there isn’t much to discuss when it comes to the recipe details. You can use either vanilla bean paste or vanilla extract. Heck, if you feel like going the extra mile, you can even use one whole vanilla bean. Scrape out all the seeds of one vanilla bean pod into the peaches as they simmer. Vanilla bean paste is easy and convenient, so I tend to always have it on hand in the kitchen.
If you have a variety of stone fruits in your kitchen, you could also try mixing peaches with other fruits such as nectarines and plums. Feeling a bit spicy? You could also add a touch of cinnamon or nutmeg to make this a more wintery feeling jam.
The oh so many uses for Maple and Vanilla Bean Peach Jam
- Peanut butter or Almond Butter (click here for my recipe) and jam sandwich
- Buttered toast with peach jam
- Greek Yogurt Parfait (click here for my recent post with recipe included)
- Acai bowl
- Topping for ice cream
- Combined with herbs as a condiment for pork or other meat
- By the spoonful straight from the jar
Really, this jam is super versatile and can be used for a multitude of things. If you do make this recipe, I would love to hear how you enjoy it. Please leave a comment below or tag me on IG.
Maple and Vanilla Bean Peach Jam
- 10-12 peaches
- 5 tbsp. maple syrup
- 1 ½ tsp. vanilla bean paste or vanilla extract
- Pinch salt
- 1 ½ tsp gelatin optional
- Remove peeling from peaches and cut into small pieces about ½-1inch in size. Put peaches in large sauce pan over medium heat. Stir in maple syrup and pinch of salt.
- Once peaches are hot and start to break down into smaller bits, turn heat down to medium-low and let simmer. When most peaches have broken down and liquid from peaches starts to reduce, stir in vanilla bean paste or extract. If using gelatin, sprinkle the gelatin into peaches whisking quickly to incorporate.
- Remove from heat. You can leave peaches chunky or use hand masher or an immersion blender to blend until desired consistency.
- Let peach jam cool to room temperature before storing in fridge.