Vanilla White Peach Jam

Preserve the delicate floral sweetness of fresh white peaches with just a hint of vanilla with this easy Vanilla White Peach Jam recipe. This small batch of peach preserves makes four half pint jars of shelf stable no pectin jam (freezer instructions included).

Making stone fruit pastries is just as delicious as preserving but much more fleeting. The season starts with cherries; a perfect pairing with amaretto in Amaretto Cherry Pie and ends with peaches with cream in a Coconut Crumble Custard Peach Pie.

Vanilla White Peach Jam

Stone fruit season isn’t around for very long. Thankfully, you can make it last just a little longer by preserving these tasty fruits into jams and jellies. I try to make batches of jam: sour cherry, raspberry, strawberry rhubarb, blueberry (or haskap), peach, and Grape Jelly every year. It is just enough jam to get us through until the next summer.

White Peach jam has a gentle, more subtle flavour than jam made from yellow fleshed peaches. It doesn’t smack you in the face with tart acidity either. The flavour is mild and sweet, subtly floral like a white tea which pairs so nicely with a hint of vanilla.

This easy peach jam recipe makes four (250 ml) jars of slightly opaque pink jam dotted with vanilla caviar. It dresses up any breakfast or brunch spread and makes every day toast look super luxurious. This jam tastes delicious on sourdough toast, English muffins, pancakes, waffles, fresh scones or biscuits.

Or, gift the jars to family and friends. Jam is the gift that keeps on giving.

Ingredients for Vanilla Peach Jam

There’s so much flavour in this jam it’s hard to believe there are only four ingredients. When you use in season white peaches, no other ingredients are necessary. However, adding vanilla caviar really takes this jam to the next level.

• White Peaches
• Sugar
• Fresh Lemon Juice
• Vanilla Bean Caviar

White peaches have a very short season and are very delicate. If you find them, choose slightly under ripe peaches with smooth taut skin without blemishes. They should have a light pink blush and subtle floral fragrance. You can substitute regular yellow peaches or nectarines in most peach jam recipes.

Use white granulated sugar in this recipe only. Since there is no added pectin, you can adjust the cups of sugar slightly to suit your taste preference. However, be aware that this may affect the time it takes the jam to thicken and set.

Fresh lemon juice keeps the fresh peaches from oxidizing and turning brown. The colour stays a beautiful bright pink colour which is much more appealing.

Vanilla Bean Caviar is the interior scrapings of a fresh vanilla bean. Vanilla extract will not taste or look the same.

White Peaches vs Yellow Peaches

White peaches have a creamy white or rosy/red exterior and soft white flesh when compared to yellow peaches that have a ‘peachy’ exterior and yellow interior (often accented by red depending on the variety).

White peaches tend to be sweet after fully ripening while yellow peaches start out tart, then sweeten more as they ripen. Though you can substitute yellow peaches for the white ones in this jam recipe, this is not necessarily the case in baked goods, salads, or salsa.

White peaches have a softer flesh and a more delicate flavour than yellow peaches. This means they won’t hold up physically during baking or excessive processing. Additionally, their less acidic, delicate sweet flavour may get lost in sweet desserts that call for yellow peaches.

A Bit About Pectin

If you are wondering whether or not you need to add pectin in order for the jam to properly set, the answer is no. However, bear in mind that most fruits and especially stone fruits already contain a significant amount of pectin. It’s enough to make sure you jam sets.

One way to ensure your jam sets is to buy slightly unripe fruit. The more the fruit matures, the less pectin it contains. Additionally, the stones tend to contain a high percentage of the pectin in a stone fruit. Adding them to the simmering fruit will release more pectin into the jam. Just don’t forget to remove them at the end!

How to Make Vanilla White Peach Jam

Prepare the Canning Equipment

Place a ‘tester’ plate in the freezer. Next, wash and inspect five half pint (250 ml) jars for chips or cracks. This jam recipe makes four jars but it also depends on the size of the peaches. I always wash one or two more jars in case there is extra jam.

Wash and inspect the lids and sealing rings to be sure there are no rust or dents on the lids. Put the lids and lid rings into a large saucepan and fill with water. Set the saucepan on the stove and heat until they are just about to boil (do not boil).

Set the clean jars aside if you intend to freeze the jam. To sterilize the jars for shelf stability set the jars upside down in a large cake pan add an inch or two of water.

Place the cake pan (with jars and water) in a 250 F oven for ten minutes and keep warm until you are ready to fill them.

Prepare the Peaches

To peel the peaches, fill a large pot or Dutch oven with water and bring it to a boil. Cut a small X on the end of the peach opposite the stem, then submerge it into the boiling water for 40-60 seconds.

Remove the peach and immediately place it in a bowl of ice water. Repeat process with the rest of the peaches. Peel the peaches and discard peels, then slice the peaches in half to remove the pits. Slice each peach half into 6 slices, then dice the slices. Discard the boiling water and reuse the Dutch oven for the remaining steps.

Place the diced peaches into the Dutch oven and add the sugar. Stir in the lemon juice and allow the peaches to sit and macerate for an hour or so.

Next, remove the vanilla bean caviar. To remove it, slice the entire pod lengthwise then use the back of your knife to scrape out the seeds. Repeat with both halves. Add the vanilla bean seeds to the macerated peaches.

Cooking the Peach Jam

Bring the mixture to a boil, then turn them down to a gentle simmer. Cook the jam for 40-60 minutes, stirring occasionally.

At 40 minutes cook time, test the jam by placing a spoonful on the frozen test plate. If it sets, then the jam will set in the jars. If not, keep reducing and stirring frequently. Return the plate to the freezer.

Test every 5 minutes until the jam sets on the plate.

Preserving the Jam

For Shelf Stability – Carefully remove one jar from the oven. Fill the hot jar to within 1 cm of the top, taking care not to get any jelly on the rim (a funnel is useful here). Wipe the rim with a clean cloth, and cover the jar with a lid. Make sure rings are snug but not too tight. Repeat with remaining jars/jam.

Allow jars to cool overnight. Listen for the ‘pop’ as the cool down and self seal. The next day check the seals and refrigerate any that have not sealed.

For the Freezer – Divide the jam equally between the jars and wipe up any drips on the jars. Put he lid on and screw on the sealing ring until it is ‘just tight’. Place jars in freezer.

If you make this Vanilla White Peach Jam recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.