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Vanilla Chai Spiced Peach Jam

The peach celebration continues!

We LOVE peach jams. They're sweet, summery, and the perfect spoonful of sunshine in colder months. Today we're sharing a recipe for a perfectly spiced, warm, and whimsical Vanilla Chai Spiced Peach Jam.

Think of this jam as the summery precursor to all things pumpkin spice. While this jam is a delicious nod to these late summer stone fruits, the autumnal vibes wafting off this jam were undeniable!

Peaches in a pot on a stove

Not into jamming? That's okay, we'll do all of the hard work (i.e., stirring) for you. You can shop our peach jams like Peach Habanero Pepper Jam, Peach Basil Jam, Summer Peach Jam, and Peach & Red Raspberry Jam here.
Want to try your hand at jamming? Read on for the recipe.

Vanilla Chai Spiced Peach Jam in 3 Half Pint Glass Jars

Vanilla Chai Spiced Peach Jam

Prep Time: 10 minutes Cook Time: 30-45 minutes Canning Time: 10 minutes Yields: 4-5 half pint jars

3 lbs. Fresh Peaches, washed and chopped

2 c. Cane Sugar

1-2 tsp Chai Spice Mix (see below)

Juice & Zest of 1 Lemon

1-2 Vanilla Beans Scraped & Pods or 2 tsp. Vanilla Extract

Chai Spice Mix - We love the chai mix recipe from Minimalist Baker. We adjusted the mix slightly to suit this particular jam. You can find the original recipe here. Mix together the ingredients listed below. Store leftovers in a sealer container. Leftovers can be used to make chai lattes or tea.

2 tbsp. ground Cinnamon

1.5 tbsp. ground Ginger

2 tsp. ground Cardamom

1/2 tsp. ground Black Pepper

1/2 tsp. ground Nutmeg

1/2 tsp. ground Clove

Pinch of Sea Salt


1. Prepare a canning pot and 5 sanitized half pint jars.

2. Add chopped peaches to a bowl. We left the skin mostly dissolves throughout the cooking process. However, if you're adverse to any peach skin, peel your peaches first.

2. Add sugar, lemon juice, and chai spice to the peaches. Stir to incorporate. Let mixture sit for up to 30 minutes to draw out some of the peach flavor. This is the perfect opportunity to bring your canning pot to temperature and/or to sterilize your jars.

3. Add peach mixture to a wide, shallow non-reactive pot. Scrape in vanilla bean...and then toss the pods in, too. Bring to a rolling boil over high heat, stirring occasionally. Once boiling, turn heat down to medium. Cook for 15-30 minutes stirring almost constantly. Stirring should break down any peach chunks, but if your jam appears too chunky, use a potato masher to break up the peaches. Jam is ready when it's reduced and looking thick.

4. Remove from heat. Ladle jam into clean jars. Wipe rims with a damp towel. Apply lids and finger tighten.

5. Place jars into canning pot. Once boiling, allow to boil for 10 minutes. Carefully remove jars from canning pot and place on a folded towel on the counter. Allow the jars to sit undisturbed until cooled and lids have sealed. Any unsealed jars must be refrigerated and consumed within 3-5 days.

Tried our Vanilla Chai Spiced Peach Jam? Leave a comment below letting us know how it went or tag us in your photos on Instagram at @christina_maser_co.

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