I did not make any peach peel jam with my bushel of peaches this year. I have plenty and since no one really likes it I have to find ways to use it up. I often substitute it for other jams in recipes. Here is one that works well.
2 lbs. chicken
4 ribs celery or 1/2 t. celery salt
1/2 c. chopped walnuts
2 c. red grapes-can cut in 1/2
1/2 c. golden raisins
Poach chicken in water with a little apple juice and white wine vinegar by simmering for 45 min. (depending on the size) or until meat register 160 degrees. Let cool. Dice or shred chicken. Stir in rest of ingredients and mix in dressing. Spoon into romaine lettuce leaves.
1 c. mayonnaise
1/4 c. half and half Or cream OR plain yogurt OR sour cream
1/2 c. apricot preserves OR peach peel jam
1/4 c. white wine vinegar
2 T. curry
1/2 t. white pepper
I use 2 t. curry and I don't add the vinegar. I increase the dairy instead to about 6 T. Add more if too dry or add a little vinegar.