member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Cat      

    Nectarine Jam

    Source of Recipe


    From "Blue Ribbon Canning" by Linda J Amendt

    List of Ingredients


    • 5 cups peeled, pitted, and crushed nectarines (about 5 pounds nectarines)
    • 7 tablespoons freshly squeezed lemon juice
    • 1 box (2 ounces) powdered pectin
    • ½ teaspoon unsalted butter (optional)
    • 7 cups granulated sugar


    Instructions


    1. In an 8-quart stainless steel stockpot, combine the nectarines and lemon juice. Stir in the pectin and add the butter, if using. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.

    2. Ladle the jam into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

    3. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

      Makes about nine 8-ounce jars



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â