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Nectarine-and-Sour Cherry Jam

Source of Recipe


From "The All New Ball Book of Canning and Preserving"



List of Ingredients



• 1½ pounds nectarines, pitted and finely chopped
  
• 2 cups chopped pitted tart cherries
  
• 6 tablespoons Ball Classic Pectin
  
• 2 tablespoons bottled lemon juice
  
• 6 cups sugar
  






Instructions



1. Combine first 4 ingredients in a 4-quart stainless steel or enameled Dutch oven. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
   
   
2. Add sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into a hot jar, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
   
   
3. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
   
   Makes about 7 (½-pint) jars
   
   






Final Comments


Blackberries, raspberries, blueberries, or chopped strawberries may be substituted for the cherries in this recipe.