Mum’s Peach & Vanilla Jam

Jac left a comment asking for Mum’s peach & vanilla jam recipe. I thought I’d reproduce it in a new post as I know many friends in the Northern hemisphere will be enjoying the last of their summer fruits.

This is the baked cheescake we had the jam with

And here is the recipe


1.5kg fresh peaches
1kg sugar
1 vanilla pod
Juice of two lemons
Halve and stone fruit. Put fruit and sugar into a large
mixing bowl. Split vanilla pod and cut into three pieces.
Add to fruit and sugar with the lemon juice, stir well and
leave to marinate for two to three hours. Transfer mixture
to a large stainless steel saucepan and place over a low heat
stirring until sugar has completely dissolved. Turn up heat
and boil for 20-25 minutes until mixture is thick. Allow to
stand for 20 minutes then spoon jam into warm jars which
have been sterilised adding a piece of vanilla to each jar.
Cover and seal while hot. Once open, store in refrig.
This jam does not set like a jelly, it is a little more runny
and chunky.
Add two kernels from the fruit to the bowl with the fruit
and sugar [you have to split open
the stone]



3 thoughts on “Mum’s Peach & Vanilla Jam

  1. Wow, dear sweetrosie, your baked cheesecake and peach & vanilla jam looks so scrumptious, now I am craving for some! 😆

    I’ve always wanted to make my own jams but never dared to try. Seeing the recipe from you has given me some courage to make some to impress my family. Now, I have to go look for some fresh peaches at the Cold Storage supermarket. 😉

    Thank you for sharing this recipe!

    With love and big hug,

    choesf 😀

  2. This was just an absolutely beautiful jam. Everytime I eat it, it reminds me of summer. Thank you so much for this recipe.

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