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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