Monday, July 30, 2012

Peach & Nectarine Jam

Peach and Nectarine Jam

11 peaches or nectarines(or mix)
1/4 c lemon juice
1/2 cup water
4 1/2 c sugars
6 tbsp of Pectin
1 canner
1 cup of ice water
1 kitchen spoon (silverware)
1 jar funnel
1 pair of tongs
2 large pots
1 ladle or spoon
1 spatula
5 12oz canning jars
5 rings
5 lids
1 magnetic lid lifter
1 jar grabber

Rinse fruit.
Fill canner with water and set aside.
In a large pot bring water to a boil.
Carefully add peaches and nectarines into boiling water don't crowd the pot.
Remove them from boiling water into a bowl of ice water after 1 minute.(If peaches or nectarines aren't ripe leave them in boiling water for an additional minute or until skin will easily peel.)
Once all fruit is cool in ice water begin peeling the skin from the fruit make sure to remove all skin from fruit.
In another large bowl filled with water (enough water to cover the fruit) mix in lemon juice then add peeled fruit into the bowl.
Lightly stir fruit to make sure lemon juice water coats all fruits surfaces.
Wash your jars, lids and rings in hot soapy water then place them into the canner.
Bring canner to a boil on high heat, then turn off heat and leave on burner.
Cut out any brown spots on fruit and remove all pits.
On a cutting board cut fruit into medium size chunks.
Using a potato masher or a amerce mush or crush fruit until liquidly but with fruit chunks predominantly.
In cup or bowl mix the pectin with 1/4 cup of the sugar then set aside.
In a large pot on medium high heat add the fruit, mix in the pectin mixture then add the 1/2 cup of water.
Continuously stirring bring fruit mixture to a hard boil.
Once fruit mixture comes to a complete boil add remaining sugar. (Keep stirring.)
Bring fruit mixture back to a hard boil for 1 minute.
Place the spoon in the ice water and set aside.
Test the thickness of the jam by dipping the chilled spoon in jam and letting the spoon set at room temperature.
If the jam thickness isn't to your liking add another 1 to 3 tablespoons of pectin to jam and bring back to a hard boil for 1 minute.
Using the jar tongs carefully remove a jar from the canner and place on a clean surface.(Clean cutting board, or towel)
Wipe any excess water from the top of the jar (clean cloth) then using the funnel fill jar with jam to1/4 inch from the top of the jar.
Wipe away any jam that might be on the rim of the jar.
Use the magnetic wand and remove a lid from the canner and place lid onto top of the jar, then use the wand and remove a ring from the canner and carefully place onto jar and hand tighten.(Use only your hand no tools.)
Repeat canning steps for remaining jars.
Once all jars are fill will with jam add back into the canner carefully using tongs.
The water in the canner should be 2 inches above the jars.
Bring canner back to a roiling boil then let boil for 7 minutes.
After 7 minutes carefully remove the jars from the canner and let them cool in a draft free zone.
Listen for a popping sound that alerts you that the jars are sealed.
***If you push down on the center of a jars lid and it moves up and down making a popping noise then the jar isn't sealed.***
Store in dry, dark place.
They will hold up to a one year.

Recipe courtesy of

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