Peach vanilla jam

Ingredients:

8 cups peeled, chopped peaches
2 cups white sugar
1 vanilla bean
1/4 cup lemon juice
1 package freezer jam pectin

This picture is a peach/pineapple mixture simmering.

Directions:
Blanch peaches in a stock pot full of water to make them easier to peel.  I used about 8 large peaches (white flesh) for 8 cups.  Combine all ingredients in a stock pot.  Scrape the inside of a vanilla bean, and put the scrapings in the pot.  Add the bean to the pot as well.  Bring to a boil, turn the heat down and simmer for 1 hour.  Add a packet of freezer jam pectin at the end of the simmer and mix well.  Pull the vanilla beans out of the peaches and discard before you ladle them into jars.  Ladle hot peaches into hot jars, and add lids & bands.  Cool on the counter, then freeze or eat!

Variations:
Add 2 oz. of rum or bourbon before bringing to a boil.
Use 4 cups chopped peaches and 4 cups chopped, fresh pineapple.

Salted caramel

Ingredients for salted caramel sauce:

2 cups white sugar
12 TB unsalted butter, room temperature and sliced into chunks
1 cup heavy cream, room temperature
1 TB coarse sea salt

In a heavy bottom 5-6 QT stock pot, heat and whisk sugar on MED heat until it starts to melt.  I kept my heat just a tad below med because I didn't want to burn the sugar.  Whisk, whisk, whisk.   Keep whisking until the sugar is melted and reaches 350 degrees.  Slowly add the butter all at once but be careful it doesn't splatter up out of the pan.  Remove from heat and keep whisking.  It should have a nice, creamy, brown color to it.  Add heavy cream and whisk well.  Remove from stove top and whisk in sea salt.   It should have a beautiful deep brown color to it now and be creamy.  Cool and store in a glass jar or bowl.