Makes 8—1/2 Pint Jars
6 Lbs White Peaches, peeled and chopped
2 Lbs Sugar
2 Vanilla Beans, split and scraped (pods discarded)
Juice of 3 Lemons, 1 Zested
Combine all ingredients in a large non-reactive pot (not aluminum or cast iron)
Bring to a boil over high heat, then lower heat to a simmer. Continue cooking, stirring occasionally until mixture is thick and coats the back of a wooden spoon without running off. This can take up to two hours.
To prepare jars:
In a separate large pot boil water and put the four glass canning jars into water bath, making sure the jars are fully submerged, and filled with water. Use a rack or jar rings to keep jars above bottom of pot.
When jam is ready remove jars, pouring water back into pot, and place the jars on a dish towel (the easiest and safest tool to use for this is is a jar lifter)
Put the lids into a simmering pot and keep over a low flame
Using a funnel fill the jars with the jam, almost to the top—leave about 1/2″ of space below the edge of the jar rim
Wipe the rims of the jars clean, and place lids on jars, and screw on rings. Make sure rings are firm, but not too tight.
Replace jars in the boiling water, using a rack to elevate the jars, boil for twenty minutes, and remove from water bath on to dish towel.
Allow to sit 24 hours, then check to make sure lids are tight. Remove rings, and lift jar by the edges of the lid. If the lid holds the jam will keep for up to one year, if not store in refrigerator for up to two weeks.
We’ve put this jam on ham sandwiches, cheese sandwiches, yogurt, and in the course of one weekend polished off an entire jar YUM!