Peach vanilla jam

Texas Hill Country peach season is here! I got giddy with excitement at my first stop at my trusted peach guy’s roadside stand, and ended up with about 60 peaches. I just can’t resist peak season local fruit. I thought it would be a challenge to use them all, but it wasn’t. I used them all and I’m ready for more. Many of them went towards this peach vanilla jam. It is incredibly flavorful and not too sweet, so you really taste the peaches. It’s easy to make too.

I made this jam to be kept in the fridge and consumed quickly. I think it would keep a few months in the fridge, but I’m not sure since I ate it all right away. I did the same last year, and I have a feeling I’ll never keep it around long enough to learn its shelf life. It’s great on yogurt, in a peanut butter and jelly sandwich, or even just eaten by the spoonful. I did an excessive amount of “taste testing,” which was really an excuse for chowing down before dinner. Most of it went on croissant sandwiches with peach jam, brie, roasted chicken, and basil. Great combo. I served the sandwiches to my family on Mother’s Day. I also served peach salad and peach clafoutis. My mom made fresh peach bellinis too! I wish I’d taken photos of our peachy meal.
 
Peaches are my favorite local fruit. What’s yours?

Peach vanilla jam
 
Makes about 3 cups
 
Ingredients
 
4 cups fresh peaches, chopped (I didn’t peel them and we couldn’t even tell)
¾ cups sugar
Juice of 1 lemon
1 vanilla bean
 
Instructions
 
Put the peaches, sugar, and lemon juice in a medium sized saucepan. Slice the vanilla bean in half and scrape the seeds into the saucepan, then toss in the bean too. If you use a very dry fragile bean like I did, you might have to toss it in without scraping. Stir it up. Bring to a boil over medium high heat, then reduce the heat to simmer. Simmer for about 1 ½ hours, stirring occasionally. Cool a little, then remove the vanilla bean pieces. Mash up the jam with a potato masher or fork. Transfer to jars and store in the fridge.