You can stop holding your breath now. The moment you have been waiting for has finally arrived... :::drumroll, please:::
Peach Vanilla Bean Jam, in all its glory, was finally made this evening. I didn't read the recipe very closely, which made for a few oh-crap-I'm-going-to-ruin-this-recipe moments, but I'm pretty sure that it all turned out just fine in the end. I didn't have enough white sugar, so I was forced to use some brown sugar as a substitute. It still tasted pretty darn good, and the brown sugar lends a nice rich flavor. Mmm. A much greater success than last night's awful "muffins" (blech).
Now, before you start your jam, I'll show you my quick and easy peach-peeling method. When you need to get the skin off of 3lbs of peaches, and you don't want to lose any of that precious fruit, this is definitely the way to go. Starting with rinsed peaches, slice an X right at the base of the fruit. Place the peach in boiling water for 60 seconds, then remove.
Place it immediately in a water bath, so it can chill out a little bit.
Now, your peaches' skins will slip right off. How easy was that?
This recipe has been posted on two blogs that I really enjoy - and you might, too. Take a peek at Tartlette and Annie's Eats for more delicious inspiration.
Peach Vanilla Bean Jam
(slightly altered, out of necessity, from this recipe)