Yellow Peach and Red Currant Jam

You'll need:

500 grams yellow peaches
250 grams red currants
490 grams sugar
1/2 lemon

Wash your fruit and de-stem currants.
To peel the peaches, bring a pot of water to a boil and drop the peaches in for 1 minute.
Drop them into cold water until cool. Peel them, the skin should come off easily.
Cut the peaches in half, taking the pits out, then cut into slices.
Combine fruit, sugar and juice from half a lemon into a pot and bring to a boil.
Pour into a glass bowl, cool, then place in fridge overnight.
Pour this mixture back into a pot and simmer until desired consistency.
Test by putting a few drops on a cold plate, jam should be set.

Rumtopf (Part II)

Last month, we started a rumtopf. We'll be adding fruit as they become available.  This time, we're adding peaches and currants.

You'll need:

a handful of currants
a few peaches
2 Tbsp sugar
more rum, if needed

Wash your fruit.  De-stem currants and cut peaches into slices.
Place fruit in a bowl and add sugar on top. 
Mix and let them sit for 30 minutes before adding to rumtopf.
As you add more seasonal fruit, make sure there is always enough rum to cover the fruit in your rumtopf.

Red Currant Pâte de Fruits

Who says you have to wait for the holidays to eat pâte de fruits!

You'll need:

10 grams pectin
50 grams sugar
500 grams of currants
500 grams sugar
75 grams honey
5 grams citric acid

(Makes about 30 pieces)

Mix the pectin with 50 grams of sugar.
Rinse currants and place them in a pot with remaining sugar and honey.
Cook the mixture to 221 F, add pectin/sugar mixture and bring back to a boil.
Mix citric acid with just enough water to dissolve it and add it to the mixture.
Pour into an oiled 9 inch cake ring placed on top of a silicone mat or oiled parchment.
Once it has completely cooled, cut into any shape and roll in sugar. Eat!