Vanilla Bean Stone Fruit Jam
It has been a wonderful harvest of B.C. stone fruit and we are not wanting to waste an ounce of these incredibly sweet, juicy and plump Nectarines, Peaches and Plums. This combination of natural sweetness and some vanilla bean make for a wonderful jam that is pectin free, made with organic cane sugar, and so easy to prepare It can be used in many ways including on toast, with cheeses, in pastries, our favorite crostata. Come check out the amazing stone fruit in our stores and let's get canning!
- 4 heaping cups (900 g) chopped fruit (I used nectarines, peaches, and plums)
- 2 scant cups (350 g) cane sugar
- 1/2 Meyer lemon, juice and zest
- 1/2 vanilla bean, cut lengthwise
Cook Time: 20 minutes (does not include the sterilizing of the jars).
Prep Time: 20 minutes
Yield: 7 - 125 ml (4oz) jars.
- Wash stone fruit, peel and cut into cubes.
- Put the empty jars in a canning kettle and cover with water. Turn on the burner and bring to a boil. Boil for about 10 minutes. Turn off heat and add lids. Place the jars on a baking sheet in the oven at 250° F to dry. Leave them in the oven until you need them.
- Stir together stone fruit, sugar, lemon juice and vanilla bean in a large saucepan over low heat.
- Bring to a boil, stirring frequently until the sugar is dissolved. Keep at a rolling boil, stirring occasionally, and skimming off any foam that forms on the surface. At about 10 minutes cooking time you can remove the vanilla bean and mash the stone fruit with a masher or an immersion blender (you can decide how chunky or smooth you want your jam to be). Put the vanilla bean back in.
- Cook for 10 more minutes, or until the mixture thickens. If you have a candy thermometer, you can check the temperature. A jam is usually ready when it reads 215°F-220°F and it will keep thickening as it cools.
- Ladle into the hot jars, wipe the rim and seal tight with the lids.
- Return the sealed jars to the boiling water bath, and boil for 10 minutes. Take out of the water, let cool at room temperature, then label them, adding the month and year of production.
- Store in a cool, dark place, but once opened, keep in the fridge.
Recipe created for the Italian Centre Shop by: