Nectarine jam jar recipe

Sure! Here’s a recipe for making a delightful batch of nectarine jam. This recipe yields approximately 4 to 5 half-pint jars of jam.

Ingredients:

• 2 pounds (about 8 medium) ripe nectarines
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 4 cups granulated sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 1 package (1.75 oz) fruit pectin (such as Sure-Jell)

Equipment:

• Large pot
• Wooden spoon
• Potato masher (optional)
• Clean jars and lids (sterilized)
• Canning funnel (optional but helpful)
• Jar lifter or tongs

Instructions:

1. Prepare the Nectarines:
   • Wash the nectarines thoroughly under cold water.
   • Cut them in half, remove the pits, and chop the fruit into small pieces. For a smoother jam, you can use a potato masher to mash the fruit slightly.
   • Measure out 4 cups of chopped nectarines and place them in a large pot.
2. Prepare the Jars:
   • Sterilize the jars and lids by placing them in a pot of boiling water for 10 minutes. Keep them hot until you’re ready to fill them.
3. Cook the Nectarines:
   • Add the lemon juice to the pot with nectarines. This helps in setting the jam and balancing the sweetness.
   • Stir in the fruit pectin. Mix thoroughly.
   • Place the pot on the stove over medium heat. Bring the mixture to a boil, stirring constantly.
4. Add Sugar:
   • Once the fruit mixture is boiling, gradually add the granulated sugar, stirring continuously. The mixture will bubble up and become quite thick.
   • Continue to boil the mixture for about 1-2 minutes, or until it reaches the desired consistency. You can test this by placing a small amount of the jam on a cold spoon and seeing if it gels. If it does, it’s ready to be jarred.
5. Fill the Jars:
   • Using a ladle and canning funnel (if you have one), carefully pour the hot jam into the prepared, hot jars, leaving about 1/4-inch headspace at the top.
   • Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a proper seal.
6. Seal the Jars:
   • Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight. Don’t over-tighten.
7. Process the Jars:
   • Process the jars in a boiling water bath to ensure they are sealed properly. To do this, place the jars in a large pot of boiling water. The water should cover the jars by at least an inch.
   • Boil for 5-10 minutes, adjusting the time based on your altitude (higher altitudes may require a longer processing time).
8. Cool and Store:
   • Carefully remove the jars from the water bath using a jar lifter or tongs and place them on a clean towel or cooling rack.
   • Allow the jars to cool completely at room temperature. You should hear a “pop” sound as the jars seal. The lids should be concave and not flex when pressed.
9. Check Seals:
   • Once the jars are cool, press the center of each lid to ensure it’s sealed. If it pops back, the jar didn’t seal properly and should be refrigerated and used within a few weeks.
10. Label and Store:
    • Label your jars with the date and store them in a cool, dark place. Properly sealed, the jam will keep for up to a year.

Enjoy your homemade nectarine jam on toast, in pastries, or as a sweet addition to many dishes!