Nectarine And Raspberry Jam Recipes

NECTARINE-RASPBERRY JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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 & RASPBERRY GRATIN

Steps:

• Heat the grill to medium. Place the nectarines cut-side up in 4 individual gratin dishes and pile the raspberries in the centre of each half. Drizzle cream over the fruit, sprinkle with sugar, then grill for 8-10 mins until bubbling and golden. Dust with cocoa and serve.

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.

PEAR RASPBERRY JAM

Steps:

• In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

NECTARINE, PLUM, AND RASPBERRY PIE

Steps:

• Pastry:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
• Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Filling and assembly:
• Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.
• Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).
• Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.
• Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.
• Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.
• Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
• Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.
• Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.
• Cool pie to room temperature on a rack, at least 2 hours.