Peach and vanilla come together to make a delicious spread for toast or topping pancakes or waffles. It is easy to make and freezes great too!

Peaches and vanilla are such a perfect combination. Turn them into a simple jam and spread it over toast. It is delicious and easy to make too. It is perfect for breakfast on english muffins or for dessert warmed and drizzled over ice cream. Plus the extras freeze really well!
It's been at least a couple of days since I shared something peachy keen with you, so I figured it was high time I talk about peaches again. I mean they are perfectly sweet and wonderful still.
There are still Illinois peaches in the store and things are looking and smelling too sweet to stay away. I think between all of the peaches and blueberries we've eaten lately, we might be dangerously close to turning into a fruit salad. Oh well, it seems like there might be worse fates!
This jam is basically a riff on the Peach Vanilla Sauce I shared last week. If you add a bit more sugar and hit it with an immersion blender it thickens up to a nice consistency for spreading on a piece of delicious toast.
If you want the best of both worlds, you can melt some of this down with a little bit of maple syrup and have a really nice topping for your pancakes. Of course this can be warmed and served over ice cream too.
Or spread over a flaky buttery biscuit. I mean really, the delicious possibilities are endless!

I shared a great tip to determining if your jam has cooked long enough on last year's post for Peach Habanero Jelly. In case you forgot, it is really easy!
Place a small plate in the refrigerator before you start making your jam. Once you think your jam is the right consistency, put a small drop on the plate and return it to the fridge.
Take it out just a minute or so later and see if it firmed up enough for your liking. If it is still too loose, cook the mixture a bit longer. If it gelled up nicely, you're done!
On a completely unrelated note, is anybody else completely into the swimming at the Olympics this year? We don't watch a ton of TV normally.
Just a kiddie video or two in the morning and another one before bedtime for little dude. Sometimes I don't even turn the TV back on after he goes to bed.
That is usually my blogging time. But now it is a race back down the stairs to make sure I don't miss anything. So much drama. So much intrigue. Such great back stories.
Even Little Dude is getting into it. He adds his "go America" and "USA, USA!" to the mix. It's pretty adorable if you ask me.

Did you ever wonder why there is almost always lemon in jelly and jam recipes? Here's why!
Yield: 36 servings (3 pints)

Vanilla Bean Peach Preserves
Peach and vanilla come together to make a delicious spread for toast or topping pancakes or waffles. It is easy to make and freezes great too!
prep time: 10 Mcook time: 25 Mtotal time: 35 M
ingredients:
- 1 lb pitted and peeled peaches
- 2 T lemon juice
- 2 cups sugar
- 1 T vanilla bean paste (extract would be fine too)
instructions:
How to cook Vanilla Bean Peach Preserves
- Place peaches, lemon juice and sugar in a heavy bottomed sauce pan and allow to sit for an hour. I used an immersion blender to break down the peaches later in the process. If you don't have one, finely chop your peaches before you add them to the pot.
- Turn heat to medium low and bring to a slow boil. Stir occasionally to ensure nothing is sticking. The mixture will be really foamy. Keep at a low boil, stirring frequently for 15 minutes.
- Use an immersion blender to make the mixture as smooth as you would like.
- Check the consistency of your jelly by dropping a small drop on a plate and sticking it in the fridge for a minute. If it is still runny, continue to boil until you get your desired consistency.
- Once the jam is thickened to your liking, remove from heat and stir in vanilla.
- Ladle into clean jars and keep in the refrigerator for up to a month or the freezer for 6 months.
Calories
48.98
48.98
Fat (grams)
0.03
0.03
Sat. Fat (grams)
0.00
0.00
Carbs (grams)
12.40
12.40
Fiber (grams)
0.19
0.19
Net carbs
12.20
12.20
Sugar (grams)
12.20
12.20
Protein (grams)
0.12
0.12
Sodium (milligrams)
0.34
0.34
Cholesterol (grams)
0.00
0.00
Copyright: Cooking With Carlee 2019
Did someone say vanilla bean and peaches in the same sentence? I cannot get enough of both and I want this jam on my toast right now! SUPER YUM!!
ReplyDeleteI'd happily give you a jar! Thanks, Andrea!
DeleteThis sounds so good. I happen to have some peaches too. I needed that refresher about the jam. I've had a runny batch of strawberry jam that I'm calling syrup.
ReplyDeleteIt saves you from a lot of heartache and runny jam!!
DeleteThough there are worse things than homemade syrup I suppose!
DeleteI am so glad I read the link about the lemon in jams. I always thought it was to add a fresh flavor. Now I know better. This is the first time I have ever been told to use a bottled lemon juice.
ReplyDeleteIt is fun to know a little bit more about why you do it, isn't it?
DeleteYUM! I love how few ingredients this recipe has :)
ReplyDeleteBlessings,
Edye | Http://gracefulcoffee.wordpress.com
I think it's simplicity is part of what makes it so good!
DeleteThanks for the tip on knowing when your jam is done! I have always struggled with that one!
ReplyDeleteI've had a couple of batches turn out a bit looser than I'd like, so I appreciate being able to give it a quick test and see where I'm at! Though a loose jam is still a tasty sauce, so it's certainly not the end of the world. ;-)
DeleteOh, this is a super dangerous recipe for me-- if I had this in the house, everything I ate would be vanilla bean peach jam-flavored! :)
ReplyDeleteI say go for it! Why not? ;-)
DeleteThis sounds so good! Just how summer should taste! :)
ReplyDeleteIt really is a taste of summer! Thank you!
DeleteYou know how much I love that vanilla bean paste! So many amazing uses :-) I love the idea of adding to jam, it looks delicious!
ReplyDeleteI love it too!! I bought a quart jar of it and have worked my way to the bottom at an unbelievable pace! I love the vanilla and peaches together. Next time I might add a bit of cinnamon too!
DeleteI can't wait to try this recipe! Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
ReplyDeleteCome Back Soon,
Miz Helen
It is so good and plenty easy. I hope you love it! Thanks, Miz Helen!
DeletePeach & vanilla! It sounds amazing, Carlee!
ReplyDeleteIt's really good! I just had some on toast again last night! Thanks!
DeleteCongratulations!
ReplyDeleteYour recipe is featured this week at Full Plate Thursday. Enjoy your new Red Plate and have a great weekend.
Come Back Soon!
Miz Helen
Thanks, Miz Helen! Have a wonderful weekend!
Delete