Email to Cat      

Nectarine Melba Jam

Source of Recipe


Southern Lady magazine (July / August 2008)



List of Ingredients



• 4 cups nectarines (unpeeled or peeled *)
  
• 6 cups sugar
  
• 2 Tbsp lemon juice
  
• 2 cups seedless raspberry purée
  
• ½ tsp butter
  
• 1 (3-ounce) pouch liquid pectin
  






Instructions



1. In a Dutch oven over high heat, add the processed nectarines, sugar, lemon juice, purée, and butter. Boil for 1 minute. Add the pectin; boil to 104° to 105° Celsius. Check the set.
   
   
2. Place the jam in a canning jar, attach the canning lid, and tighten down the canning ring or seal; place the jar in a water bath of the same temperature as the jar and its contents.
   
   
3. Process the jar in a rolling water bath, 10 minutes for an 8-ounce jar; 5 minutes for a 4-ounce jar.
   
   
   * Peaches, mangoes, or apricots can be substituted for the nectarines. Peaches and mangoes should be peeled and chopped, while apricots, like the nectarines, can be used peeled or unpeeled.