When you want to peel a lot of peaches for jam, pie or cobbler, this is the method we recommend:

  1. Bring a pot of water to a rolling boil.
  2. Meanwhile, prepare an ice bath,
  3. Using a sharp paring knife, score an X into the bottom of each peach.
  4. Working in small batches, drop peaches into boiling water.
  5. Let boil 40 seconds or up to 1 minute for peaches that are harder.
  6. With a slotted spoon, remove peaches to the ice-water bath.
  7. Using the paring knife or clean fingers, slip skin off peaches starting with the X.

From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.