There are so many endless possibilities to this incredible jam. The peaches, raspberries, and vanilla beans mix perfectly to create sweet and smooth jam with a little hint of tart.
- 60 mins
- 20 servings
- 2½ pounds peaches, peeled, pitted, and roughly chopped into ½-inch pieces
- 1 small container raspberries, rinsed and picked over
- 1½ cups sugar or a bit more to taste
- 1 Rodelle Vanilla Bean, scraped. Keep pod as well.
- 2 tablespoons fresh lemon juice
Peeling the Peaches
- Bring a quart of water to just boiling. Have a bowl of ice cold water ready.
- Place a peach or two into the water for about 15 seconds. Remove with a slotted spoon and dunk into the ice water bath for about 15 seconds.
- Remove from ice water. Then, while holding the peach in one hand, lightly rub your thumb over the skin.
- It will peal off easily. Repeat with the remaining peaches.
Making the Jam
- In a saucepan, toss the peaches and raspberries with the sugar and scraped Rodelle Vanilla Bean, scraped. Let stand for ½ hour, stirring occasionally to ensure the seeds are well incorporated.
- Add the lemon juice and vanilla bean pod to the peaches and bring to a boil, stirring until the sugar is dissolved. Simmer over moderate heat, stirring occasionally, until the fruit is glassy and the liquid runs off the side of a spoon in thick, heavy drops, 20 minutes.
- Skim off any residue that rises to the surface of the jam and remove the vanilla bean pod.
- Using a potato masher, carefully smash the peaches (jam is extremely hot), smash the peaches. The more you smash, the less chunky the jam.
- Simmer for 5 more minutes.
- Spoon the jam into 1/2-pint jars, leaving 1/4 inch of space at the top.
- Close the jars and let the jam cool to room temperature.
- Store the jam in the refrigerator for up to 3 months.