First, you’ll need to wash 7 half-pint (1 cup) jars and their lids thoroughly with hot water and dish soap. Rinse them well to ensure no soap residue remains, and then dry them thoroughly. It’s essential to have clean jars, as this will help preserve your jam. Set them aside for now, and let’s move to the fruit!
Next, add exactly 3 cups of diced peaches to a large microwave-safe bowl. Take 1 cup of those diced peaches out and place them in a smaller bowl. Here’s where the fun starts—use a potato masher to crush the smaller portion of peaches into smaller bits. This will release their juices and make the jam extra flavorful. Once crushed, add the crushed peaches back to the large bowl of diced peaches.
Now, sprinkle in the 1.5 cups of granulated sugar, 2 tablespoons of lemon juice, and 1 tablespoon of vanilla bean paste over the peaches. Stir the mixture continuously for about 1 minute. This will help integrate all those sweet and aromatic flavors together.
It's time to dissolve the sugar! Place the bowl in the microwave on high power for 2 minutes. After that, remove it from the microwave and stir it continuously for another minute. You’ll want to repeat this step, microwaving for 2 minutes and stirring for 1 minute. This process helps dissolve the sugar without cooking the peaches, which is vital for maintaining that fresh flavor.
Taste test the mixture! If it’s only slightly grainy, you’re ready for the next step. If it still feels grainy, microwave it for another 2 minutes and stir again. You’ll notice the appearance of the mixture changing from cloudy to translucent as the sugar dissolves.
In a medium saucepan, stir together ½ cup of water and the pectin. Bring this mixture to a boil while stirring constantly. Let it boil for 1 full minute, ensuring it doesn’t boil over. Immediately add all or part of this pectin mixture to your peach mixture. Remember to read the Pectin Quantity note from the tips! Stir continuously for another 3 minutes or until the sugar is fully dissolved and no longer grainy.
Now, it’s time to fill your jars! Pour the jam mixture into the prepared jars, filling them to within 1/2 inch of the tops. With a damp paper towel, wipe off the top edges of each jar to ensure a clean seal, then cover each with a lid. This is where the magic begins!
Let the jars stand at room temperature for 24 hours. Since this jam does not go through a full canning process, store it in the refrigerator or freezer for later use. Enjoy the fruits of your labor!
