Peachy Vanilla Jam Recipes

Steps:

• Peel, pit and chop peaches.
• In saucepan combine peaches,lemon juice, and pectin.
• Cook over high heat stir constantly about 5 minutes or until full rolling boil.
• Stir in sugar.
• Return to a full rolling boil.
• Boil hard for (1) minute stir constantly.
• Remove from heat and add vanilla extract and bourbon (bourbon is optional).
• Skim off foam.
• Ladle in hot sterilzed jars process in boiling bath 5 minutes.

Steps:

• In a large saucepan, combine peaches, sugars and lemon juice; bring to a boil. Reduce heat; simmer, uncovered, until mixture is thick and a thermometer reads 220°, about 60 minutes. Remove from heat; skim off foam. Stir in bourbon., Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• In a large bowl pour in sugar and add both sides of cut vanilla bean.
• Stir.
• Let stand for 48 hours, stirring now and again.
• In a large enamel or stainless steal pot combine peaches, lemon juice and pectin.
• Turn heat to high, stirring constantly for 5 minutes or until a full rolling boil is reached.
• Add sugar and vanilla bean to pot.
• Return to a full rolling boil and boil for 1 minute.
• Remove vanilla bean.
• Ladle into clean hot jars leaving 1/4 inch head space.
• Process in a boiling water bath for 5 minutes.
• If you would prefer skip part 1 with the vanilla bean, when you go to add the sugar add 1 t pure vanilla extract, omiting the vanilla bean step.