We have a new Farmer's Market here in Knoxville on Thursday evenings. So, I loaded up the kids and went this past Thursday. The only thing that I bought were these peaches, so what do you do when you have a bag full of peaches? Make jam of course! I love to make jam, there is just something about the fact that you use fresh fruit, sugar and a couple of other ingredients, cook it down for about 20 minutes, put it into some jars and let it cool. When you open up the jar, you have thick jam. The only addition to my normal go to recipe was that I added half of a scraped vanilla bean, so you have those lovely little specks throughout the jam. I also have a little trick to get my jars to seal, when you fill the jars with your jam, put the lids on tight and flip them up side down on their lids to cool. Once cooled, flip them back over and the lids should be sealed. This is easier to me than sticking the whole jar down into boiling water.
Peach-Vanilla Bean Jam
2 pounds peaches, peeled, and cubed
5 cups sugar
2 Tbsp vinegar
1 pinch of salt
1/2 vanilla bean, scraped
Combine all ingredients into a large pot and bring to a rolling boil. Stirring frequently, continue boiling for about 15-20 minutes or until your candy thermometer reaches 220 degrees F. Transfer to your canning jars and cool. This recipe made 10 of the small jars that I used.