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Peaches are a favorite summer fruit and preserving them for the off-season is a great way to enjoy them year-round.
Every summer we can lots of peach slices in 1 Quart jars (1L) for those snowy winter months. I also make vanilla peach jam every summer and it’s delicious. Adding vanilla to peach jam just adds that extra wonderful aroma & taste.
If you’ve never canned before I highly recommend you read up on the basic safety of canning before diving in.
There are things like altitude and sanitizing jars that are important. You can read up on basic canning safety on this site.
If you have freestone peaches they will come off the pit easily.
If you have clingstone or semi-free stone peaches then it’s harder to get off the pit. Not a problem if you’re canning jam, only if you’re doing slices.
I often make peach jam by using the pulp around the pit when I’m canning peach slices that aren’t freestone.
This is a great & frugal way to can peach slices you end up with lots of pulp left for jam.
The vanilla flavor is better if you use real vanilla beans or real vanilla extract. I recommend that over the vanilla ‘flavor’ extract.
(the latter being cheap but poor in taste quality). I often use something in the middle, single vanilla extract in bourbon. I definitely recommend you taste test (before adding the pectin) for your desired vanilla flavor.
This recipe makes 3x 1 Pint (500 ml) size jars or 6 1/2 pint (250ml) jars of jam. I often double or triple this recipe.
My name is Isis Loran, creator of the Family Food Garden. I’ve been gardening for over 10 years now and push the limits of our zone 5 climates. I love growing heirlooms & experimenting with hundreds of varieties, season extending, crunchy homesteading and permaculture.