How To Make Peach and Vanilla Jam
By popular demand, here is my peach and vanilla jam recipe which was entered into my local County Show in Garstang, Lancashire.
Our Women’s Institute group (yes that’s right I said Women’s Institute, but more about that another time!) entered a number of different classes and given that we are newbies, we did very well. I whole heartedly recommend that you enter your local show. It can be a bit daunting but it’s fun and I think it’s good to challenge yourself sometimes.
I didn’t win or even place but I’m very pleased with these marks, especially the full marks for flavour!!
For those who were wondering about the 1/2 mark for the container, the comments may explain a few things.
You see I did read the rules…honest! But clearly I misunderstood. I thought we weren’t allowed to use lids that featured advertising from the original contents. Mine didn’t have any advertising marks on it, but it was a recycled jar with what I now understand to be an ‘unacceptable’ trade lid 😛 Ah well, it is my first time, next year I’ll have full marks for container!
As far as concerns the set, I purposely made a soft set jam, just because I like it better that way! But if you prefer a firmer set, don’t boil and boil, instead add a little more pectin as my recipe doesn’t have a huge amount. 200ml would be what I’d start with and see how you like the finish. If like me, you prefer a softer set, just stick with 150ml 🙂
You Will Need
3 saturn/donut peaches
2 unwaxed lemons
1 vanilla pod
150ml liquid pectin
- Working with 2 or 3 peaches at a time, soak the fruit in a bowl of boiling water for around five minutes and then remove and place in a bowl of cold water. This should make the peaches easy to peel
- Once peeled, remove the stone and slice thinly.
- Place the peaches in a large pan and heat gently for around 10 minutes until the fruit softens.
- If you would like a smooth jam, mash the softened fruit or push through a sieve. Personally I like a few small chunks so I just leave them as they are.
- Bring to the boil and then reduce the temperature right down until the jam is just simmering.
- Split the vanilla pod and remove the seeds. Add the seeds and pod to the jam and simmer for 20 minutes.
- Add the pectin and return to the boil.
- Boil until the jam reaches setting point. This can be checked by either spooning a little jam onto a cold plate. If the jam wrinkles when you push it with your finger then it is ready. Otherwise you can check the temperature. Setting point is at 150 degrees.
- Remove the vanilla pod.
- Once your jam is ready, pour it into sterilised jars, cover with a wax circle and seal.
I hope you like this recipe, we do! Beth even opened my ‘perfect entry’ jar, meaning I had to make another batch!!