I’m gonna need you to step back from the vanilla beans. Now.
- 5 cups pitted, coarsely chopped peaches
- 1⁄4 cup lemon juice
- 9 cups sugar
- 1 1⁄2 tsp. cinnamon
- 2 vanilla beans, 3 inches long each
- 1 pouch (3 oz.) liquid fruit pectin
Process peaches until finely chopped. In large stockpot, combine peaches and lemon juice. Stir in sugar and cinnamon until well blended.
Split vanilla beans in half lengthwise and scrape seeds into mixture.
Stirring constantly, cook over low heat for 4 minutes. Increase heat to high and bring to a boil.
Stir in liquid pectin. Stirring constantly, bring to a rolling boil.
Boil for 1 minute. Remove from heat and skim off foam.
Remove vanilla beans.
Spoon into clean jars; keep refrigerated (this recipe is an excellent candidate for canning too).
Makes 10 cups!
Vanilla Like a BOSS!
Vanilla beans are expensive—you’ll pay around $20 for two of them. You could substitute vanilla extract, but if you’re willing to pony up the bucks for the real deal, it will be worth it.
Vanilla beans don’t look like much; sticky gummy little twigs. But they pack a punch! I occasionally make a spiced Christmas beer—like this recipe, it calls for two vanilla beans to infuse 5 gallons of beer.
Treat your pricey beans with respect, and they’ll reward you handsomely.
Before you open that expensive little jar, make sure you have freshly-scrubbed hands and a spotless sharp knife. Do not—repeat not!—wash the beans!
Slit the bean open lengthwise (watch your fingers!). When you scrape the sticky gunk out, get it all. Don’t leave a single molecule on the knife or cutting board or your fingers.
Make sure you also drop the pods and stems in, like the recipe says. Fish ’em out once the boiling is all done, like with bay leaves.