Maple-Vanilla-Peach Jam
Cookbook author Allison Carroll Duffy says that if she were to eat any jam by the spoonful (which she admits to doing, on occasion), this would be the one. She also loves a big dollop of it on top of vanilla ice cream. It’s great in baked goods, too—as a filling for cookie bars or even turnovers. The deep intensity of maple and vanilla, combined with the lusciousness of fresh peaches, is just heavenly.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 tsp. calcium powder
- 1/2 cup water
- 3 1/4 lb. fully ripe peaches (see “Perfect Peaches” tip below)
- 1 vanilla bean
- 1/4 cup lemon juice
- 3/4 cup pure maple syrup
- 3 tsp. natural pectin powder