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Small Batch Spiced Peach Jam with Cardamom Vanilla Bean

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A quick and easy small batch spiced peach jam recipe featuring the warm flavors of cardamom and vanilla bean, perfect for savoring summer’s best peaches in a luscious, chunky texture.

Ingredients

Scale
  • 4 cups fresh peaches, peeled and sliced (about 6–7 medium peaches; ripe but firm; freestone varieties preferred)
  • 1 cup granulated sugar (organic cane sugar recommended)
  • 2 tablespoons fresh lemon juice
  • 5–6 whole cardamom pods, lightly crushed
  • 1 whole vanilla bean, split lengthwise (or 1 tablespoon pure vanilla extract as substitute)
  • 1/4 cup water
  • 1 tablespoon fruit pectin (optional but recommended for thicker jam)

Instructions

  1. Peel the peaches by blanching them in boiling water for 30 seconds, then plunging into ice water. Slice peaches into thin wedges, discarding pits to yield about 4 cups of prepared fruit.
  2. Lightly crush the cardamom pods with the flat side of a knife to release their aroma, keeping them whole for easy removal later.
  3. In a medium heavy-bottomed saucepan, combine peaches, sugar, lemon juice, water, cardamom pods, and the split vanilla bean (scrape seeds into the pan). Stir gently to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce heat to medium and simmer, stirring occasionally. If using pectin, sprinkle it in now and stir well. Cook for about 20-25 minutes.
  5. Test jam consistency by placing a small spoonful on a chilled plate; if it wrinkles when pushed with your finger, it is ready. If not, continue simmering and testing every 5 minutes for an additional 5-10 minutes if needed.
  6. Remove from heat and take out the cardamom pods and vanilla bean pod if you prefer not to leave them in. Let the jam cool slightly.
  7. Pour the warm jam into sterilized glass jars, leaving about 1/4 inch headspace. Seal immediately and allow to cool completely before refrigerating.

Notes

Peel peaches by blanching for easy removal of skins. Keep cardamom pods whole for easy removal after cooking. Stir frequently to prevent scorching. Use the plate test to check jam set if you don’t have a thermometer. For smoother jam, lightly mash peaches before cooking. Vanilla extract can substitute vanilla bean but with less aroma. Jam flavors deepen after resting a few days. Store refrigerated up to 3 weeks or freeze up to 3 months.

Nutrition

Keywords: peach jam, spiced jam, cardamom jam, vanilla bean jam, small batch jam, homemade jam, summer fruit preserves

Find it online: https://freshforkful.com/small-batch-spiced-peach-jam-recipe-with-cardamom-vanilla-bean-easy-guide/