For the peach and currant jam, stir together the peaches, sugar, and currants in a large pot. Bring to a boil over medium high heat, then reduce heat to medium low and simmer for 1 hour, stirring every 10 to 15 minutes.
Remove from heat and allow to cool for 30 minutes before pureeing in a blender or food processor. Distribute between several mason jars and seal with air tight lids. Will keep in the refrigerator for at least 1 month.
For the peach and blueberry Dutch baby, preheat the oven to 450 degrees Fahrenheit with an 11-inch au gratin pan or skillet inside the oven.
Whisk together the flour, cinnamon, and salt in a medium bowl and set it aside.
Beat the eggs in the bowl of an electric mixer fitted with the whisk attachment at medium high speed until frothy, about 2 minutes. Reduce speed to medium and add the milk, sugar, and vanilla extract. Add the flour mixture and mix until just combined. Remove the hot pan from the oven and add the butter to the pan, swirling it slightly to help it all melt. As soon as the butter is melted, pour the batter into the pan and quickly and evenly distribute half the peach slices and half the blueberries on the batter in the pan. Place the pan back in the oven and bake until the pancake looks goofy and the edges curl up and are golden brown, about 18 minutes.
Remove and allow to cool for 5 minutes before garnishing with 1/4 cup peach jam and the remaining fresh blueberries and peach slices. Sprinkle with the desired amount of powdered sugar and serve alongside maple syrup.