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Ali Ebright, Gimmesomeoven.com
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Teatime is just peachy with this fresh peach and earl grey jam recipe from food blogger Ali Ebright.
5 lbs. ripe peaches
4 cups sugar
2 Tbsp. fresh lemon juice
4 Earl Grey tea bags (or 4 tsp. loose-leaf Earl Grey tea tied in a satchel)
1 Tbsp. vanilla extract
Cut a small, shallow X in the bottom of each peach. Working in batches, blanch peaches in a large pot of boiling water until skin loosens, about 1-2 minutes. Transfer to a large bowl of ice water and let cool (if your peaches are extra soft and easy to peel, you can skip this step).
Peel, halve, and pit the peaches. Cut into 1/3 inch slices. Combine with sugar and lemon juice in a large bowl and let stand for 30 minutes.
Place a small plate in freezer. This will be used to test the consistency of the jam.
Transfer fruit mixture and 4 tea bags (or secured loose leaf tea) to a large stockpot and bring to a boil, stirring gently. Reduce heat and simmer for 30 minutes. Test for doneness by placing a small dollop of jam on the chilled plate and tip it to see if it the jam no longer runs. Repeat every 15 minutes until you have your desired thickness.
Remove tea bags and skim foam from the surface of jam. Ladle jam into 4 hot, sterilized 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
Pour dough into a well-greased bread pan, pressing it down evenly. Cover with plastic wrap or a damp cloth and leave to rise for about 25–30 minutes until the surface of the loaf is about three quarters of an inch from the top of the tin.
Meanwhile, heat oven to 400 degrees F. Gently brush top of the loaf with lightly salted water, then spoon or shake the seeds in 3 vertical lines down the length of the bread to give you a striped topping. Bake for about 40 minutes.
Using a butter knife, loosen sides of the loaf away from sides of the tin, then carefully ease it out and return the loaf to the oven for a final 5 minutes for the base to crisp up. Take loaf from the oven and leave on a cooling rack until completely cold. Let sit for a couple more hours to firm up before slicing.
Ali Ebright, Gimmesomeoven.com
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