Vanilla Nectarine And 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 RASPBERRY JAM

Steps:

• Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil.
• Lower heat and leave jars in the hot water.
• Fill a saucepan with water and bring to a boil.
• Lower heat and add the lids; keep hot.
• In a large stockpot or kettle, combine nectarines with lemon juice and raspberry juice.
• In a bowl or cup, combine the pectin with 1/4 cup sugar.
• Stir pectin mixture into the fruit and bring to a full boil over medium heat, stirring constantly.
• Gradually stir in the remaining sugar and the butter, if using.
• Bring once again to a full rolling boil; boil for 1 minute, stirring constantly.
• Remove from heat and skim off any foam. Let stand for 5 minutes, stirring occasionally.
• Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel.
• Fit with lids and screw on the bands firmly.
• Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.
• Bring to a boil, cover, and boil gently for 10 minutes. Makes about 6 half-pint (8-ounce) jars.

NECTARINE-RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
• Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
• Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.