{"id":14632,"date":"2021-05-08T07:53:17","date_gmt":"2021-05-08T11:53:17","guid":{"rendered":"https:\/\/growagoodlife.com\/?p=14632"},"modified":"2024-04-25T08:42:44","modified_gmt":"2024-04-25T12:42:44","slug":"maple-vanilla-peach-jam","status":"publish","type":"post","link":"https:\/\/growagoodlife.com\/maple-vanilla-peach-jam\/","title":{"rendered":"Maple Vanilla Peach Jam"},"content":{"rendered":"

There is no refined sugar in this peach jam recipe. Instead, fresh peaches are sweetened with pure maple syrup and flavored with a hint of vanilla. Enjoy this peach jam spread on your morning toast, swirled into yogurt, or spooned over vanilla ice cream.<\/p>

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It seems such a shame to take perfectly delicious, already sweet fruit and combine it with tons of sugar to make jams and jellies. With regular pectin, the sugar is required in order to get the jams and jellies to gel.<\/p>

Thankfully, by using Pomona’s Universal Pectin<\/a>, you can use less sugar and other sweetening alternatives, including maple syrup. Using less sugar or no sugar in jams and jellies lets the true fruit flavor shine instead of an overly sweet taste.<\/p>

Tips for Making Peach Jam<\/h2>

In this peach jam recipe, maple syrup enhances the sweetness of the peaches without overpowering, vanilla adds a fragrant and slightly floral quality, and the lemon juice brings a tangy note and brightens the flavor of the jam.<\/p>

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Use Ripe Peaches for Jam<\/h3>

Select fresh, ripe peaches that are soft and ready to eat. Ripe peaches will smell sweet and give slightly when pressed with your thumb. If your peaches are still firm, let them sit at room temperatures for a day or two until they ripen. You will need about 3 1\/2 pounds of fresh peaches for this recipe.<\/p>

You can also use canned or frozen peaches to make this jam. Drain the canned fruit from the syrup, or thaw frozen peaches before using.<\/p>

Pomona’s Universal Pectin<\/h3>

Pomona\u2019s Universal Pectin is the key to making this jam with less sugar. It is a citrus pectin that works different than your typical boxed pectin. It uses calcium powder to gel instead of lots of sugar. You can find Pomona’s Universal Pectin<\/a> in stores with the canning supplies or online.<\/p>

Use a Quality Pure Maple Syrup<\/h3>

A light maple syrup<\/a> will help preserve the peach color in the jam and add a mild sweetness to the peaches rather than overwhelm. This type of maple syrup is often labeled Grade A Amber <\/em>and Rich Taste<\/em>.<\/p>

Use Pure Vanilla<\/h3>

Use a pure vanilla<\/a> of your choice to add a sweet and vanilla-y aroma and flavor to your jam.<\/p>

How to Make Peach Jam<\/h2>

In this peach jam recipe, peaches are mashed and combined with vanilla, lemon, and sweetened with pure maple syrup. The jam is poured into canning jars, and processed in a water bath canner. Sealed jars will last about a year when stored in a cool, dark, location.<\/p>

If you are new to canning or haven’t canned in a while, it may be helpful to review this article on water bath canning<\/a> at the National Center for Home Food Preservation website.<\/p>

A more detailed and printable recipe can be found at the bottom of this post, but these are the general steps for making peach jam.<\/p>

Step 1: Gather Your Canning Equipment<\/h3>