Easy Small-Batch Peach Preserves Recipe with Vanilla Bean No Pectin
A simple and quick recipe for homemade peach preserves using fresh peaches and vanilla bean, without any pectin. Perfect for spreading on toast or topping yogurt.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: About 1 to 1.5 cups preserves 1x
- Category: Preserves
- Cuisine: American
Ingredients
Scale
- 4 cups fresh peaches (about 6 medium), peeled, pitted, and chopped
- 1 cup granulated sugar (200g)
- 2 tablespoons freshly squeezed lemon juice (30ml)
- 1 whole vanilla bean, split and seeds scraped
- 1/4 cup water (60ml)
Instructions
- Prep the peaches: Score a small ‘X’ on the bottom of each peach, plunge into boiling water for 30 seconds, then transfer to an ice bath to loosen skins. Peel, pit, and chop peaches into roughly 1-inch pieces.
- Combine ingredients: In a large saucepan, add chopped peaches, sugar, lemon juice, water, vanilla bean pod, and scraped seeds.
- Simmer gently: Bring mixture to a gentle boil over medium heat, stirring frequently to dissolve sugar and prevent burning. Reduce heat to low and simmer uncovered for 20-25 minutes until thickened.
- Check consistency: Place a small spoonful on a chilled plate; if it wrinkles and doesn’t run quickly, it’s ready. If not, simmer a few more minutes, stirring regularly.
- Remove vanilla bean pod and discard.
- Jar and cool: Pour hot preserves into a clean jar or container. Let cool to room temperature before sealing and refrigerating.
Notes
Stir frequently to prevent burning. Use ripe but firm peaches for best texture. Test set with chilled plate. Vanilla extract can substitute vanilla bean if added at the end. Preserves keep refrigerated up to two weeks or frozen up to three months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 70
- Sugar: 16
- Carbohydrates: 18
- Fiber: 1
Keywords: peach preserves, vanilla bean, no pectin, homemade jam, small batch, easy preserves, fruit spread