Use a blender or food processor to chop the nectarines quickly. The raspberry juice gives this jam an extra burst of flavor and adds a blush of color.
- 3 1/2 cups nectarines (finely chopped)
- 1 1/2 to 2 cups raspberries (washed, mashed and pressed through a sieve (about 1/2 cup juice))
- 2 tablespoons lemon juice
- 5 1/4 cups sugar (divided)
- 1 package (1.75 ounces) powdered fruit pectin
- 1/2 teaspoon butter (optional)
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.
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