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Easy Small-Batch Vanilla Peach Jam Recipe No Pectin Perfect for Beginners

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A simple, beginner-friendly small-batch vanilla peach jam recipe that uses natural fruit pectin and no added commercial pectin. Perfect for capturing fresh peach flavor with a hint of vanilla in about 45 minutes.

Ingredients

Scale
  • 3 cups peeled and chopped fresh peaches (about 4–5 medium peaches)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 whole vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract as a substitute)
  • 1/4 cup water (60 ml)

Instructions

  1. Wash peaches thoroughly. Peel by blanching in boiling water for 30 seconds, then plunge into ice water. Pit and chop into 1/2-inch pieces.
  2. In a small bowl, mix 1 cup granulated sugar and 2 tablespoons fresh lemon juice.
  3. Place chopped peaches in a medium heavy-bottomed saucepan. Pour sugar-lemon mixture over peaches and add 1/4 cup water. Let sit for 10-15 minutes, stirring occasionally until sugar dissolves and peaches release juice.
  4. Split vanilla bean lengthwise and scrape seeds into peach mixture. Add the pod as well. (If using vanilla extract, add later.)
  5. Bring mixture to a gentle boil over medium heat. Stir frequently to avoid scorching. Simmer uncovered for 20-25 minutes until peaches break down and mixture thickens, coating the back of a spoon.
  6. Test the jam set by placing a spoonful on a chilled plate. Let cool for a minute and run your finger through it. If it wrinkles and holds, it is done; if not, simmer longer and test every 5 minutes.
  7. If using vanilla extract, remove from heat and stir in 1 teaspoon vanilla extract.
  8. Remove and discard the vanilla bean pod.
  9. Ladle hot jam into sterilized jars or containers, leaving headspace. Let cool to room temperature, then seal and refrigerate.

Notes

Use ripe but firm peaches for best texture. Stir gently and often to prevent scorching and preserve peach chunks. Test jam set with the cold plate method. Vanilla bean adds richer flavor and speckled appearance; vanilla extract can be used as a substitute added at the end. Refrigerate jam up to 3 weeks or freeze up to 3 months. Jam thickens and flavor deepens after a day or two.

Nutrition

Keywords: vanilla peach jam, no pectin jam, small-batch jam, homemade peach jam, beginner jam recipe, natural pectin jam, easy peach preserves

Find it online: https://merrymorsel.com/easy-small-batch-vanilla-peach-jam-recipe-no-pectin-perfect-for-beginners/