How to Peel a Peach
You know how some cooking steps just aren’t worth the hassle? Like sifting dry ingredients. In most recipes, you can just run a whisk or a fork through them and call it a day. Others, are definitely worth the extra time and effort. Seeding tomatoes for salsa is must in my book. Then there are others that are just so darn simple, there’s no reason not to do them.
Peeling peaches falls into the last category. Sometimes it’s intimidating to see that you need to do an extra step, especially if you’ve never done it before. But I’m here to show you how simple it is to peel a peach.
First, get everything ready to go. You’re going to need a bowl with some ice water, a pot of boiling water, some fresh peaches, a paring knife, and a slotted spoon.
Set the water to boil. While it is heating up, cut an “X” into the bottom of each peach with your paring knife.
Once the water is boiling, drop the peaches into the boiling water. Make sure the peaches are fully submursed in the water. Boil for about 35-45 seconds.
Remove the peaches with a slotted spoon and immediately transfer to the ice bath to prevent cooking the peaches.
Now the skin of the peaches can be peeled off with your hands.
See! Wasn’t that simple? Be sure to come back tomorrow to see what I made with my peeled peaches.
One Year Ago: Massaged Kale Salad, Goat Cheese Cake with Peach and Blueberry Topping
Two Years Ago: Blueberry Peach Muffins
Three Years Ago: Eclairs
Four Years Ago: Cilantro Turkey Burgers & Sauteed Mushrooms
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Mmm I love jam, and this looks great for strawberry season! I unfortunately don’t like blueberries — would you adjust the other ingredients if you minus them? Also where do you get canning jars? Yay, fun summer project!
yumventures – You can def leave the blueberries out. Follow the link through to Ina’s original recipe. It doesn’t have blueberries in it. The comments on the Food Network website did say that it was a bit sweet with the sugar listed in the recipe, so keep that in mind.
I’ve never made homemade jam before…but wow this sure does look delicious!
It would be great in some thumbprint cookies or linzer cookies…yumm.
I’ve never had strawberry & blueberry jam before. That looks divine!
Oh, this looks wonderful! I’ve never made jam before but it’s on my list of things to try, this looks like the perfect way to get started. I love berry combos like this. Thanks for sharing. 🙂
Does this recipe require pectin? I’ve heard that pectin is found naturally in raspberries so you don’t need it for that kind of jam, but wasn’t sure if it applied to strawberry as well. I am new to making jam but am excited to try!
Sarah – This recipe does not require pectin.
Hey there.. I have done your strawberry/blueberry jam, and I’m tellin ya,, it was sooooo goooood. Not too sweet either. My problem was, it never would really thicken, and I checked it on a saucer I kept in the freezer. It remained runny,, but ohh sooo good. I gave it away to family and they loved it. I’m just preparing to do more,, fingers crossed, I do hope it gets a little thicker this time. If I were to put the slightest amount of pectin I’m wondering what would happen?????? I noticed this posting is from 2010
beantownbaker — June 15th, 2013 @ 11:44 am
I think a little bit of pectin could help thicken the jam. If you try it, I’d love to know how it turns out.