Nectarine Raspberry Jam Recipes

VANILLA, NECTARINE, AND RASPBERRY JAM

Steps:

• Scrape out the vanilla seeds into a large bowl. Add the nectarines, and toss with the lemon zest and juice and 1/4 cup sugar; let sit for 15 minutes, then toss with the raspberries.
• In a medium bowl, whisk together 1 3/4 cups sugar and pectin. Sprinkle the sugar mixture over the fruit, then fold and stir constantly for 3 minutes (do not mash).
• Transfer to 8-ounce freezer-safe jars (about 3/4 cup per jar), leaving a 1/2-inch space at the top of each jar.
• Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).

NECTARINE JAM

Steps:

• Inspect 5 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Measure finely chopped, peeled nectarines; you should have 4 1/2 cups. Add to a heavy pot and immediately mix with lemon juice so they don't turn brown.
• Combine 1/4 cup sugar and fruit pectin in a bowl. Add to nectarines in the pot and stir well. Slowly bring mixture to a full rolling boil that does not stop bubbling when stirred. Add remaining 2 3/4 cups sugar and stir to dissolve, making sure to scrape over the bottom of the pot. Boil for exactly 1 minute, stirring constantly.
• Remove from heat and stir in almond extract.
• Pack nectarine jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

NECTARINE JAM

Steps:

• Cook all ingredients at a very mild boil for 30-minutes.
• *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
• Skim foam off surface.
• Ladle into sterilized jars.
• Process in boiling water bath for 10-mins.

NECTARINE JAM

Steps:

• In an 8-quart pan, combine the nectarines and lemon juice; stir in about half of the sugar; cover the pan and let stand for 20 minutes.
• Remove pan cover, stir in the remaining sugar and the butter.
• Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
• Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
• Remove the pan from the heat and skim off the foam.
• Return the pan to the heat and bring to a full rolling boil; stir in the pectin.
• Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute.
• Remove pan from heat; skim off any foam.
• To prevent jam from separating in the jars, let jam cool for 5 minutes before filling the jars; gently stir jam every minute or so to distribute the fruit.
• Ladle the hot jam into the hot jars, leaving ¼ inch head space.
• Wipe jar rims and threads with a clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.