A true southern preserve with chunks of Peaches, Pecans and Amaretto flavoring. Use it on biscuits, baked into a brie, top a cheesecake or use as a cake filling. 18 oz. jar.
Jammin’ Camembert en Croute
1 small wheel of Camembert (about a half pound)
1 sheet frozen puff pastry
1 12 oz. jar Jammin’ in Georgia1 egg, beaten
Preheat oven to 375 degrees. Defrost pastry for about 15 minutes; unfold and place on flat surface. Place the cheese in the center of the pastry and top with the jam. Gather the edges, pressing
around the cheese and gathering at the top. Trim the excess or tie with kitchen twine. Brush the crust with the beaten egg. Place on a cookie sheet. Bake 20 minutes or until golden brown. Serve
with your choice of crackers and fruit.
Jammin’ in Georgia Cobbler
1 stick butter, melted
1 cup all-purpose flour
1 cup sugar
1 cup milk
3 large ripe peaches, sliced
1 12 oz. jar Jammin’ in Georgia
Preheat oven to 350 degrees. Pour melted butter into 8-inch square pan. Mix dry ingredients with milk and pour into pan. Mix peaches and Jammin’ in Georgia together and pour into the pan. Sprinkle with crushed pecans if desired. Bake 45 minutes.