Mouthwatering peaches with the smooth taste of vanilla-truly delicious! You can’t go wrong with this tried and tested seasonal recipe, Peach Vanilla Bean Preserves. In my opinion, this is home cooking and canning at its BEST!
It is hard to beat juicy fresh peaches in mid-summer! My family and I eat them straight off the tree by the dozens, but of course, preserving peaches is a must. Our recipe for Peach Vanilla Bean Preserves extends our love for peaches all year long. We use a lot of preserves in our house. In addition to spreading it on sandwiches and as a topping for toast, it tastes so good mixed into unsweetened yogurt. Preserves on croissants or warmed over cheese is a delight.
This recipe is enjoyable to make. First of all, it is fun to use real vanilla beans. They are easy to purchase on line rather than buying the expensive beans sold in gourmet shops in glass jars. I love to cut them in half and scoop out the delicious pulp and seeds. The combination of the peach and vanilla flavors is so heavenly! Furthermore, ripe sweet peaches with fresh vanilla beans continue the flavors of summer all year long.
This recipe works well with the water canning method. Since it is my daughter’s favorite summer preserve, she asked me to make 200 jars for her wedding favors. This was truly a gift of love, and a pure joy to share with her, my new son-in-law and all our guests!
Peach Vanilla Bean Preserves
- 3 pounds peaches ripe
- 3 1/2 cups white sugar
- 2 vanilla bean
- 1 lemon juice only
- Peel, pit and coarsely chop peaches
- Cut vanilla beans lengthwise and scrape out seeds and pulp
- In large stockpot, combine all ingredients including vanilla beans and seeds over medium heat. Bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the fruit is partially caramelized. The color will be a dark orange. Discard the vanilla bean pods.
- For canning process, pour prepared hot mix into sterilized jars. Leave 1/2 inch space in jar and seal with lids. Process jars for 10 minutes in boiling water bath. Let it cool and store in a cool, dark place for up to one year.