Place the peaches, sugar, vanilla bean and lemon juice into a heavy-bottomed saucepan. Stir well to combine and allow to sit for about an hour. Place the saucepan over medium high heat and bring to a boil, stirring. Allow mixture to boil for 5 minutes, stirring frequently and skimming any foam that accumulates on the surface. Meanwhile, place the gelatin sheets in a bowl and cover with warm water; allow to soften for a few minutes. Remove the jam from the heat and add the gelatin sheets to the hot jam, stirring to dissolve. Transfer the hot jam to clean wide mouth jars, filling them 3⁄4-full to allow for expansion. Cover the jars with clean lids and allow the jam to cool completely. Store in the refrigerator for two weeks or freeze up to 3 months.
Ingredients
Directions
Place the peaches, sugar, vanilla bean and lemon juice into a heavy-bottomed saucepan. Stir well to combine and allow to sit for about an hour. Place the saucepan over medium high heat and bring to a boil, stirring. Allow mixture to boil for 5 minutes, stirring frequently and skimming any foam that accumulates on the surface. Meanwhile, place the gelatin sheets in a bowl and cover with warm water; allow to soften for a few minutes. Remove the jam from the heat and add the gelatin sheets to the hot jam, stirring to dissolve. Transfer the hot jam to clean wide mouth jars, filling them 3⁄4-full to allow for expansion. Cover the jars with clean lids and allow the jam to cool completely. Store in the refrigerator for two weeks or freeze up to 3 months.