I am continuing with my jam making obsession by making nectarine jam for the first time. This recipe will only make 4 – 1 cup jars. You must leave the skins on because that is where most of the pectin is and it adds some texture to the jam. It turned out really yummy. Next up will be peach jam, when I see some nice ripe plump ones in the stores.
Prep time: 20 minutes
Cooking time: 50 minutes
Yields: 4-5 1 cup jars(1/2 pint jars)
6 cups chopped ripe nectarines- with the peel
3 cups sugar
4 tablespoons lemon juice
1. Sterilize your jars, I use the dishwasher method, really easy. Place ingredients in heavy bottomed large pot as the jam will foam up to double its size. Add all the ingredients, mixing well and frequently while bringing it up to a medium boil. Turn heat down to medium low and continue to boil for 40-50 minutes, still mixing frequently.
2. Use the cold plate test to test for viscosity. Place a small plate in the freezer while the jam is cooking. At the 40 minute mark- place a teaspoon of jam on the cold plate and let sit for 30 seconds. Now tilt the plate. The jam should be a gel mixture that moves slowly down the plate. If the jam seems too runny, continue to cook it for another 5-10 minutes or until it’s the right viscosity for you.
3. When the jam is ready I pour it into a sterilized eight cup glass measuring cup and then use that to pour the jam into each jar. Now place the lids on. You can sterilize the jars again by boiling in water for 10 minutes or placing in dishwasher again and put the jam through a sanitizing cycle.