Ingredients
5lbspeaches,ripe
4cupssugar
2tbsplemon juice,fresh
4earl grey tea bags
1tbspvanilla extract
Preparation
Cut a small, shallow X in the bottom of each peach. Working in batches, blanch the peaches in a large pot of boiling water for 1 to 2 minutes until the skin loosens.
Transfer to a large bowl of ice water and let cool.
Peel, halve, and pit the peaches. Cut them into ⅓-inch slices.
Combine the peach with the sugar and lemon juice in a large bowl. Let stand for 30 minutes.
Place a small plate in the freezer.
Transfer the fruit mixture and 4 tea bags to a large heavy pot. Bring to a boil, stirring gently, and cook for 1 hour.
After 30 minutes of boiling, place a small dollop of jam on the chilled plate and tip it to see if the jam no longer runs. Repeat every 15 minutes until the desired thickness is achieved.
Remove the tea bags, then skim the foam from the surface of the jam.
Ladle the jam into four clean, hot 1-pint jars.
Wipe the rims, seal, and process in a boiling water bath for 10 minutes.
Serve jam over bread, and enjoy!
