VANILLA PEACH JAM

Chappell Farm Peaches

From the roadside stand in Kline, SC

To the kitchen of Camella

3 pounds of fresh peaches

Juice of1 lemon

1 teaspoon Vanilla

1 tsp Fruit Fresh

1 box Sure Jell

5 ½ cups Vanilla Sugar

½ teaspoon butter


Prepare vanilla sugar at least 3 days in advance (best if allowed to sit 1 week) or purchase store bought.

Vanilla Sugar: Bury 1 vanilla bean pod (scraped or not) in an airtight container with 4 pounds of sugar

Remove pod before using sugar

Measure exact amount of sugar into a separate bowl


Before beginning jam, place canning pot (with rack) half way with water and bring to a boil.
Also have another small pot of water simmering in case you need it to cover jars.

Peel, pit and dice peaches

Place into a 6 to 8 quart saucepan

Add Fruit Fresh

Stir in lemon juice

Stir 1 box SURE-JELL into fruit

Add ½ teaspoon butter
(to reduce foaming)

Add vanilla

Bring mixture to full rolling boil

Stir in sugar quickly

Return to full rolling

Boil exactly 1 minute, stirring constantly

Remove from heat
Skim off any foam

Ladle quickly into prepared jars, filling to within 1/8 inch tops

Wipe jar rims and threads

Cover with two-piece lids

Screw bands tightly

Place jars on elevated canner rack

Lower rack into canner
Water must cover jars by 1 to 2 inches; add boiling water if needed

Cover; bring to gentle boil

Process 10 minutes