Peaches are a favourite summer fruit and preserving them for the off - season is a great fashion to enjoy them twelvemonth - pear-shaped .
Every summertime we can lots of peach slice in 1 quart jar ( 1L ) for those snowy winter months . I also make vanilla peach kettle of fish every summertime and it ’s delicious . add vanilla to peach jam just adds that surplus terrific aroma & taste .
If you ’ve never canned before I highly recommend you read up on the basic safe of canning before diving in .
There are things like altitude and sanitizing jars that are important . you’re able to read up on basic canning safety on this web site .
Recipe for Canning Vanilla Peach Jam
The vanilla extract tone is good if you apply real vanilla beans or real vanilla extract . I urge that over the vanilla ‘ flavor ’ infusion .
I often use something in the middle , exclusive vanilla extract extract in Bourbon dynasty . I definitely urge you taste mental test ( before adding the pectin ) for your desired vanilla extract nip .
This recipe makes 3x 1 Pint ( 500 mil ) size jars or 6 1/2 dry pint ( 250ml ) jars of jam . I often duplicate or triple this formula .
If you have freestone peach they will come off the stone pit easily .
If you have clingstone or semi - free stone peaches then it ’s harder to get off the cavity . Not a trouble if you ’re canning jam , only if you ’re doing slices .
I often make peach electronic jamming by using the pulp around the infernal region when I ’m canning peach slices that are n’t freestone .
This is a majuscule & frugal way to can let the cat out of the bag slices you end up with tons of flesh left for pickle .
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