Easy Peach Jam {Small Batch}

My first experience with making jam was last year when I made the most amazing Strawberry Jam!  It was definitely worth all the work that when into it.  I was planning to make some again this year when we went Strawberry Picking but we never ended up going and no jam was made.  Now that it is winter, the variety and quality of fruit is not as great as summer.  It’s times like these that canned fruit is a great alternative.  My son loves to have toast with some jam for breakfast, so I thought I would try making Peach Jam with California cling peaches.

Canned peaches have some benefits over fresh peaches.  They are 4x higher in Vitamin C, 10x higher in Folate, 1.5x higher in Antioxidants and comparable in Vitamin E.  They are very convenient to use.  I have never been very good at pitting peaches so using canned saves me a lot of time.  Most canned peaches in Canada are California cling peaches.  If the can says “Product of USA” then you can be sure they are California cling peaches.

Picture courtesy of California Cling Peach Board

Using California cling peaches in this jam worked wonderfully.  The vanilla bean is a must!  This recipe makes a small batch so no need to can several jars.

Peach Jam
Adapted from Sweet Paul

one 796 ml can of California cling peach slices packed in water, no sugar added, drained
2 tbsp water
1/4 cup sugar
1/2 vanilla bean

In a pot add the drained peaches, water and sugar.  Slice the vanilla bean in half lengthwise.  Using a sharp knife, scrape out vanilla bean seeds and add to the pot.  Toss in the bean as well.

Bring the pot to a boil.  While it’s coming to the boil, break up the peaches.  Reduce heat and simmer until thick, about 20-30 minutes, stirring ocassionally.  Cool and remove the vanilla bean pod.  At this point, you can mash the jam to your desired consistency.  Transfer to a jar and store in the fridge.