Georgia Peach Jam with Dried Currants

With summer coming to an end, it's the last week of Georgia peaches. Here's a simple recipe with a twist for making peach jam. We recommend applying a dollop (or two) of jam atop homemade buttermilk biscuits, mixing in fruit salads, or adding to your iced tea as a sweetener.

Ingredients

• 4 pounds Peaches
• 3 cups Sugar
• 2 Tbl Lemon Juice
• Salt
• 2 each Cinnamon Sticks
• 1 cup Dried Currants

Canning Preparations

1. Wash jars and bands in hot, soapy water. Rinse
2. Place jars inside a canner filled with water, bring to boil.
3. Boil jars for 15 minutes to sterilize.
4. Place lids and bands in warm water, do not boil. Leave until ready to use.

Instructions

1. Rinse the peaches under cool running water.
2. Place whole fresh peaches in a pot of boiling water for 2 minutes. I scored peaches and roasted at 400F  for 6 to 8 minutes until skins are able to be peeled off. Allow to cool at room temperature.
3. Remove and place in a sink with cold ice water.
4. Peel peaches, remove the pit, slice in half, then into quarters.
5. Slice each quarter into 2 or 3 chunks.
6. Place cut peaches in bowl and toss with lemon juice.
7. Place in food processor and pulse into small bits but do not liquefy.
8. Place a saucepan on stove, set to medium heat.
9. Add water, then sugar and stir until sugar is dissolved.
10. Add peach pulp and continue to stir until it thickens.
11. Add Cinnamon Stick
12. As it thickens, stir frequently to prevent sticking and burning.
13. Fold in dried currants once the jam is to the consistency you desire.
14. When done, ladle into hot jars, leaving 1/4 inch headspace.
15. Remove air bubbles, wipe rim, add lid and band. Finger tighten.
16. Process 10 minutes in a boiling water canner or according to the time for your altitude.
17. Remove from canner, and place on folded towel for 24 hours in a draft free location.
18. May be stored in a dark cool place for a year or longer.

Enjoy!

How to Pan Roast Almond Panko Fish

This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .

INGREDIENTS

• 3 oz Grapeseed Oil
• 1 cup Raw Sliced Almonds
• 2 Tbsp Parsley, chopped
• 1 cup Panko Crumbs
• 1 tsp salt
• 2 Tbl Dijon
• 2 Tbl Honey
• Chilled water
• 1 oz Whole Butter
• 8 -12 oz Wild Caught Cod Filet

INSTRUCTIONS

Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.

Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush  almonds into panko crumbs.

Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.

Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.

After fish has been thinly coated place in panko-almond mixture to cover flesh side.

Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.

Heat oil and butter until butter is foaming.

Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.

Flip filet and place pan in the oven for 8-9 minutes.

Enjoy!

Photo Credit: Paige Jones Photography