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    Nectarine-Vanilla Bean Jam

    Source of Recipe


    From "Better Homes & Gardens: Jams and Jellies"

    List of Ingredients


    • 3 pounds fresh nectarines, peeled, pitted, and chopped (about 4 cups)
    • ¼ cup lemon juice
    • 2 vanilla beans, split lengthwise
    • 7 cups sugar
    • ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin


    Instructions


    1. In a 6- to 8-quart heavy pot combine nectarines and lemon juice. Use a potato masher to crush nectarines to a pulp. Scrape the seeds from the vanilla bean pods; add to pot. Stir in the vanilla bean pods and the sugar.

    2. Bring mixture to boiling over medium heat, stirring constantly to dissolve sugar. Increase heat to medium-high; bring mixture to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Remove and discard vanilla bean pods.

    3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
      Process filled jars in a boiling water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.


      Makes 6 half-pint jars



 

 

 


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