This easy recipe for Peach Refrigerator or Freezer Jam With Maple and Vanilla makes a small batch of sweet and delicious peach jam without any added pectin, and there’s no canning required!
All you need are three simple ingredients to turn those fresh, juicy peaches into the most fabulous homemade jam, and it takes less than an hour – peeling, pitting, chopping, and all!
This past weekend, my sister-in-law and her husband came home to celebrate the wedding of our niece – and they brought me 20 pounds (yes, 20!) of freshly-picked, super ripe and juicy North Carolina peaches (thank you, Terry and Joe)!
Look at those beauties…they were the kind of peaches that drip down your chin when you bite into them. Soooo good…and they had the most stunning red color running through them on the inside!
I shared the peaches with some other family members, but I still ended up with almost 10 pounds! We ate some of them as is, of course, but since fresh peaches really don’t last long at all, I had to make quick work of using them up!
I froze most of them to use in my Peach and Oat Smoothies and other recipes. Then I made a peach custard pie that was really good (but still needs a little bit of work to become blog-worthy).
I decided to use the rest to make a peach refrigerator jam (or freezer jam) – a canner I am not (yet) – using maple syrup instead of sugar and adding some vanilla for extra flavor.
It turned out just as I had hoped – sweet, peachy, maple-y, vanilla-y deliciousness, and I’m so excited to share it with you today!
Ingredients you need:
- Fresh peaches
- Pure maple syrup (the real stuff!)
- Lemon juice
- Vanilla extract
Here’s a look at how to make Peach Refrigerator or Freezer Jam With Maple and Vanilla:
Tips & Tidbits:
- The natural pectin in the peaches and lemon juice, when heated along with the sugar in the maple syrup, is enough to thicken and gel the jam without having to add any store-bought pectin.
- This peach jam is a darker, richer color than you might expect. The color will depend on how light or dark your maple syrup is as well as the color of your peaches. My peaches had a lot of red on the inside, which made my jam more red than peach-colored.
- As the jam is simmering, stir it occasionally and lower the heat, if needed, to make sure it is not burning on the bottom of the pot. This is especially important the closer the jam gets to being done.
- The jam will thicken up a little more after it has cooled and has been in the refrigerator for 24 hours, so take it off the heat when it is almost as thick as you would like it to be when cooled.
- If you plan on freezing the jam, remember to leave some space at the top of the jars to allow for expansion.
- Since this jam is not canned, it is not shelf-stable, and it must be stored in the refrigerator or freezer.
- This jam will keep in the refrigerator for 2 to 3 weeks and in the freezer for up to 1 year.
This jam is perfect for spreading on toast, bread, biscuits, English muffins, crackers, making a PB&J sandwich, stuffed inside some French toast, or even warmed up and poured over some vanilla ice cream!
I hope you try this recipe for Peach Refrigerator or Freezer Jam With Maple and Vanilla and love it as much as I do. Thanks for visiting today!
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Peach Refrigerator or Freezer Jam With Maple and Vanilla
- 4 cups chopped fresh peaches, skin and pits removed (about 2 pounds/6 to 8 peaches)
- ¾ cup pure maple syrup
- 2 tablespoons lemon juice, fresh or bottled
- 2 teaspoons vanilla extract
- Place the peaches, maple syrup, and lemon juice in a sauce-pot (I use a heavy-bottomed 3-quart pot).
- Mash the peaches into small pieces.
- Bring to a boil, then reduce the heat and simmer, stirring occasionally, until reduced and thickened, about 30 to 35 minutes. Keep an eye on the heat and turn it down, if needed, to make sure that the jam doesn't burn on the bottom of the pan (this is especially important as you get closer to it being done). Remember that the jam will thicken a little more after it has cooled, so it is ready when it is almost as thick as you would want the finished jam to be.
- Remove the pot from the heat and stir in the vanilla extract. Let the jam cool in the pot for 5 minutes.
- Spoon the jam into a jar (or jars depending on what size you want to use). Place the lid on the jar and allow to cool to room temperature. Note: if you are going to freeze the jam, make sure to leave some space at the top of the jar to allow for expansion).
- Refrigerate the jam for 24 hours (it will thicken up more during this time).
- Keep the jam in the refrigerator for 2 to 3 weeks or freeze it for up to 1 year.
- This peach jam may be a darker, richer color than what you would expect. The color will depend on how light or dark your maple syrup is as well as the color of your peaches.
- Since this jam is not canned, remember that it is not shelf-stable, and it must be stored in the refrigerator or freezer!