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Vanilla bean stone fruit jam

Vanilla Bean Stone Fruit Jam


  • Author: Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 7 x 4-oz (125ml) jars 1x

Ingredients

Scale
  • 4 heaping cups (900 g) chopped fruit (I used nectarines, peaches, and plums)
  • 2 scant cups (350 g) cane sugar
  • 1/2 Meyer lemon, juice and zest
  • 1/2 vanilla bean, cut lengthwise

Instructions

  1. Wash stone fruit, peel and cut into cubes.
  2. Put the empty jars in a canning kettle and cover with water. Turn on the burner and bring to a boil. Boil for about 10 minutes. Turn off heat and add lids. Place the jars on a baking sheet in the oven at 250° F to dry. Leave them in the oven until you need them.
  3. Stir together stone fruit and sugar in a large saucepan over low heat. Add lemon juice and vanilla bean.
  4. Bring to a boil, stirring frequently until the sugar is dissolved. Keep at a rolling boil, stirring occasionally, and skimming off any foam that forms on the surface. At about 10 minutes cooking time you can remove the vanilla bean and mash the stone fruit with a masher or an immersion blender (you can decide how chunky or smooth you want your jam to be). Put the vanilla bean back in.
  5. Cook for 10 more minutes, or until the mixture thickens. If you have a candy thermometer, you can check the temperature. A jam is usually ready when it reads 215-220°F and it will keep thickening as it cools, anyway.
  6. Ladle into the hot jars, wipe the rim and seal tight with the lids.
  7. Return the sealed jars to the boiling water bath, and boil for 10 minutes. Take out of the water, let cool at room temperature, then label them, adding the month and year of production.
  8. Store in a cool, dark place, but once opened, keep in the fridge.

Notes

The Cook Time does not include the sterilizing of the jars.

  • Category: Canning, Preserving
  • Method: Stove top
  • Cuisine: International

Keywords: jam, homemade, pectin-free, stone fruit, cane sugar, vanilla bean, lemon juice, canning

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