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peach jam

Maple-Vanilla Peach Jam

(Updated – July 14, 2020)

Today we want to share a recipe for Maple-Vanilla Peach Jam from Preserving with Pomona’s Pectin.


Maple-Vanilla Peach Jam

Yield: 4 to 5 half-pint (8-ounce) jars.

This recipe is reprinted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013).

“If I were to eat any jam by the spoonful (which I admit to doing on occasion), this would be the one. I also love a big dollop of it on vanilla ice cream. It’s great in baked goods, too – as a filling for cookie bars or even turnovers. The deep intensity of maple and vanilla, combined with the lusciousness of fresh peaches, is just heavenly," said Allison Carroll Duffy, the author.

Before You Begin: Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water may be stored in the refrigerator for future use.

Wondering what calcium water is? Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. You can read more about calcium water here.

  • pounds fully ripe peaches See “Perfect Peaches!” tip below.
  • 1 vanilla bean We get ours from Beanilla
  • ¼ cup lemon juice
  • 4 teaspoons calcium water
  • ¾ cup pure maple syrup
  • 3 teaspoons Pomona’s pectin powder
  1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.

  2. Peel and remove pits from peaches, and then mash the peaches in a large bowl.

  3. Measure 4 cups of the mashed peaches (saving any extra for another use), and pour the measured amount into a saucepan. Using a paring knife, slice the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla seeds and the bean pod itself to the fruit, along with the lemon juice and calcium water. Mix well.
  4. In a separate bowl, combine maple syrup and pectin powder. Mix thoroughly and set aside.
  5. Bring fruit to a full boil over high heat. Slowly add pectin–maple syrup mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Using tongs, carefully remove the vanilla bean pod from the jam and discard.
  6. Can Your Jam: Remove jars from canner and ladle jam into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Recipe Notes

Tip: Perfect Peaches!

This recipe requires mashed peaches, so be sure that your peaches are fully ripe and soft enough to mash. If they’re not, however, simply place peeled, pitted, chopped peaches in a saucepan with ½ cup water. Simmer for 5 minutes to soften them, and then mash. (There is no need to drain the water after cooking—simply mash the peach mixture as is.)

Tip: How to Skin a Peach

If you are dealing with a small quantity of fruit, slice off peach (or nectarine) skins with a paring knife (pitting and quartering the fruit first). However, if you’re doubling the recipe and are working with a lot of fruit, you may want to blanch them to remove the skins instead. Simply drop peaches or nectarines one at a time into boiling water for about 30 to 60 seconds, then remove and immediately dunk in cold water. You should then be able to slip the skins right off.

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Recipe Rating

  1. Joann Posted August 11, 2015 at 2:04 pm | Permalink

    This recipe sounds great!

  2. Ann Posted August 11, 2015 at 4:56 pm | Permalink

    I’m thinking a dollop of those preserves would taste great on a scoop of vanilla ice cream… RIGHT NOW!!!

    • Andigrif Posted August 14, 2015 at 11:48 am | Permalink

      that sounds so good! I have some peaches ripening as we speak so I can see making this over the weekend

  3. Barbara Posted August 14, 2015 at 11:25 am | Permalink

    Now there’s a taste of summer to enjoy in the winter!

  4. Shirley Long Posted August 14, 2015 at 11:52 am | Permalink

    It is always good to find someone that gives good advice about canning anything. My mother was a canning person. I truly believe that we are living in times where people are going to learn that canning, and preserving is no longer a thing of the past. Food has gotten so expensive, people are changing the way they eat for health reasons. I have friends and family members deciding to eat less meat, and more seafood. I love seafood, but some of the recipes are so full of salt. That just doesn’t seem very healthy to me.

  5. Erin R. Posted August 14, 2015 at 11:52 am | Permalink

    I love maple but find it hard to bake or cook with as it seems the flavor always cooks out. Does the maple come through very strongly in this jam? Regardless, it looks wonderful and I’ll save the recipe for the next time I have a load of peaches. Thanks!

  6. Trish K Posted August 14, 2015 at 12:13 pm | Permalink

    I recently canned peaches in raspberry syrup. Yummy! Also made peach butter and added raspberry pulp. It was a hit.

  7. Bee Cee Posted August 14, 2015 at 3:56 pm | Permalink

    What is calcium water?

    • Fillmore Container Posted August 15, 2015 at 3:35 pm | Permalink

      Calcium water is a solution of some of the monocalcium phosphate powder that comes with Pomona’s Pectin and water. Directions on how to use and mix it are included in each box of Pomona’s Pectin.

  8. Sandra Posted August 14, 2015 at 4:32 pm | Permalink

    what is calcium water and is it necessary? thanks 🙂

    • Fillmore Container Posted August 15, 2015 at 3:35 pm | Permalink

      Calcium water is a solution of some of the monocalcium phosphate powder that comes with Pomona’s Pectin and water. Directions on how to use and mix it are included in each box of Pomona’s Pectin.

  9. Susan Posted August 14, 2015 at 9:15 pm | Permalink

    looking forward to trying this out.

  10. gloria browning Posted August 14, 2015 at 10:35 pm | Permalink

    Loveeeeee this

  11. Renee Lane Posted August 15, 2015 at 12:23 am | Permalink

    recipe sounds good

  12. Honey Johnson-Jones Posted August 15, 2015 at 12:42 am | Permalink

    Would love to try this

  13. Bev Hallowell Posted August 15, 2015 at 11:21 am | Permalink

    Like the maple, vanilla taste, thamks

  14. Sarah Williams Posted August 16, 2015 at 3:30 pm | Permalink

    Now I need to get more peaches. Just canned 18 pints of spiced peaches, 7 of plain honey peaches, a batch of spiced peach jam and a batch of honey vanilla peach jam.

  15. Julie Posted October 30, 2015 at 10:21 pm | Permalink

    Can frozen peaches be used, after peach season? How much would be needed?

  16. Pingback Pomona's Pectin Jam Recipe Round Up - Fillmore Container