Swiss Cheese Fondue

Made this for book club and it was a hit!

Ingredients:
1 garlic clove, halved or 1/2 tsp. minced garlic
2 cups white wine, chicken broth or unsweetened apple juice, divided
1/4 teaspoon fresh ground nutmeg
7 cups (28 ounces) shredded Swiss cheese (if you don't have enough Swiss, you can substitute some with Gouda, Mozzarella or Gruyere)
2 tablespoons cornstarch
Cubed French bread

Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine). Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.

Easy Fresh Peach Freezer Jam

12 medium sized ripe peaches - peeled and pitted (you know they are ripe if they smell delicious, and the peel is easily removed.) This should make about 3.5 cups crushed fruit.
1 packet freezer jam pectin
1 1/2 c. sugar
1/2 TBS. lemon juice

Crush peaches in food processor. I like to leave chunks, but crush it more if you like your jam smooth. Once desired consistency is reached, mix in lemon juice with the peaches. In separate bowl mix pectin and sugar until well combined. Add 3.5 cups fresh crushed fruit. Mix for 3 minutes. Ladle into 5-8oz. freezer-proof tupperware containers. Let stand for 30-60 minutes until thickened. Keeps in refrigerator for 3 weeks, and can be frozen for up to 1 year. If you're like me, it won't last even close to that long!