STONE FRUIT JAM
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 1h15m
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
- Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
- Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
SURE.JELL® NECTARINE JAM
Enjoy the summery taste of nectarines any time of year! Gather up about three pounds of fully ripened fruit to make this yummy SURE.JELL Nectarine Jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield About 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling jars.
- Pit and finely chop nectarines. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; stir.
- Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
NECTARINE-VANILLA BEAN JAM
Make and share this Nectarine-Vanilla Bean Jam recipe from Food.com.
Provided by Coppercloud
Categories Fruit
Time 45m
Yield 6 Half pints
Number Of Ingredients 5
Steps:
- In pot combine nectarines and lemon juice. Using potato masher, crush the fruit to create a pulp. Scrape the seed from the vanilla beans into the pot. Stir in vanilla bean pods and sugar.
- Bring mixture to a boil over medium heat. Stirring constantly until sugar dissolves. Increase heat to medium-high, bring mixture to a full rolling boil., stirring constantly. Take off heat.
- Quickly stir in pectin. Return to roiling boil. Boil for 1 minute. Remove from heat. Skim off foam, remove and discard vanilla bean pods.
- Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
- Process in water bath for your recommended altitude.
- To distribute fruit, cool for about 20 minutes, then gently turn and tilt jars without inverting, repeat as needed.
- **Tip: If you like chunkier jam, mash the fruit after cooking before ladling into jars. Also you can leave the skin on the fruit, it's up to you.
Nutrition Facts : Calories 948.7, Fat 0.3, Sodium 2.4, Carbohydrate 244.3, Fiber 1.9, Sugar 240.6, Protein 1.1
FIVE-MINUTE NECTARINE JAM
I found a recipe online for nectarine jam. It stated that nectarine skin has natural pectin and jam would set as long as the fruit wasn't peeled (Note: no pectin listed in the ingredient list). Just for fun, I decided to experiment with the microwave. The result was oh, so delicious. I made mine in the microwave-safe cup of the Magic Bullet® and blended it right in the cup.
Provided by JuliaH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 5m
Yield 4
Number Of Ingredients 3
Steps:
- Combine nectarine, sugar, and citric acid powder in a microwave-safe cup or bowl; heat in microwave until mixture is bubbly and fruit is soft, about 90 seconds.
- Blend nectarine mixture in a blender until desired consistency is reached.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 7.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sugar 5.8 g
NECTARINE JAM
You don't see recipes for nectarine jam very often, which is a shame because ripe, juicy nectarines make a great jam. Make sure to go easy when adding almond extract; it is very strong, so a few drops go a long way.
Provided by wuschel66
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT40m
Yield 40
Number Of Ingredients 5
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.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 19.9 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sugar 18.6 g
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