Last weekend I stopped by Polk's Farmers Market and found that they had nectarines on sale $.99/lb. They were perfectly ripe and that seemed so cheap compared to apples that are currently running over $2.50/lb at the local Kroger, that I picked up 6lbs. Knowing that I couldn't eat them all before they went bad, I figured that making some jam would be the way to go. (Thinking ahead for Christmas gifts.) After my jam-making practice in June, this went really quickly and easily. Here's the recipe that I developed:
Nectarine Jam
Cut up 6 nectarines - throw away the pit, but keep the skin on.
3 cups granulated sugar
1/4 cup fresh lemon juice
1/2 tsp vanilla extract
1 tsp almond extract
1 tsp cinnamon
1. Bring to slow boil, the nectarines, sugar and lemon juice. Boil for about 30 minutes until you've reached jam consistency.*
2. Stir in spices (I just used what I had on hand that I thought would be good) and boil for another 5 minutes.
3. Take off heat. Skim off any foam. Puree if desired.
4. Decant into jars and preserve.
*An easy test for doneness - place a glass plate in the freezer while making the jam. Place a tbsp of jam on the plate and let it rest in the fridge for about 2 min. Test with your finger to check consistency. If not quite thick enough, keep boiling.
please some in my tummy. thank you
ReplyDeleteyou got me all excited about canning my own stuff, and it took a while for me to get on it, but today i went down to the back of the hill where i knew there were some old apple trees - i found an unbelievable amount of good apples 15 feet high, gorgeous crabapples, blackberries, wild black cherries, and even a hazelnut tree- mission hill's got secrets!
ReplyDeletei'll be calling for sterilization advice soon...
jelly swap - amazing idea - i'm dying to taste some preserved georgia peaches!
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