So I have to tell you all a ridiculous story. As you might remember from my recap yesterday, I spent most of the day Sunday hanging out with some friends on the lake tubing and attempting to learn how to wakeboard (I only got up once!).
While a great time was had by all and I can’t wait to go again, there is one minor downside…
My arms and hands are like JELLO right now! I was holding on so tight to the tubes and line while wakeboarding that apparently I’ve pulled some major muscles in my forearms. You know, the ones that like control your hands? I seriously can barely open and close my hands right now!!!
Which means I’m basically walking around looking like a velociraptor.
It’s pretty bad – I look like a 3 year old when I try to hold a pen and write (I need one of those jumbo crayons right now!), and attempting to straighten my hair was definitely a no-go. Man oh man, it’s crazy! I feel so ridiculous! Has something like this ever happened to anyone else? Have you ever pulled a weird muscle, or is it just me???
Summer Peach Vanilla Jam
Anyway, I do actually have something fun to share with you guys today! I had mentioned to my coworker a few weeks ago that I was trying to experiment more with jams and canning, because I thought it was such a neat idea, but didn’t really know where to start. She suggested a great recipe that she had for Peach and Vanilla Jam, because it was super easy and didn’t require a lot of ingredients.
Super easy peachy goodness? Sign me up!
Even if you have ZERO clue what you’re doing when it comes to canning, I definitely recommend this recipe because it really is insanely easy and doesn’t require working with any weird canning ingredients (like pectin). Plus you don’t even have to actually seal it – just close the jar and stick it in your fridge, and eat it within a few weeks/months and you’re golden!
PS – All credit for this recipe goes to my co-worker, or wherever she found it. She was just nice enough to share it with me, so I want to share it all with you. Thanks Steph C!
Summer Peach Vanilla Jam
Yield: about 8 cups
3 lbs. ripe peaches, peeled, pitted and coarsely chopped
3½ cups sugar
1-2 vanilla bean(s), halved lengthwise, seeds scraped out
Juice of 1 lemon
In a large stockpot, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the fruit is partially caramelized with a dark orange color (mine probably took at least 15 minutes). Discard vanilla bean pods.
Pour mixture into clean jar and either refrigerate or use your canning method of choice.
See, I told you – super easy!!
I ended up making one pint-sized small jar which I actually sealed using a canning bath, and then all the rest went into my big quart jar to be put in the fridge for easy access. I seriously want to put this stuff on everything!!
I hope you enjoyed my easy peach jam recipe! I have another super easy pickled jalapeno coming at you soon (since my jalapeno plant is producing like CRAZY and I can barely keep up!), so keep an eye out for that! Yay for canning!
It’s official… I’m turning into a grandma!
So tell me: Have you ever canned anything? Jams, Jellies, Pickles? Do you have a favorite kind of jam? Bonus Question – Have you ever pulled a weird muscle??