When your fruit is delicious and ready… it’s time to make some jam! This is so easy to do, and your family will love the summer taste of nectarine jam during the cold winter. I make a lot so that I can share with the neighbors as gifts around Christmas time. You can easily replace peaches for this recipe also!
4 cups fruit (firm, ripe fruit for best results)
1/4 cup lemon juice
7 1/2 cups sugar
1 pouch liquid pectin (I like Certo)
Prepare your jelly/jam jars and lids first. Making sure that they are clean and new lids. I will place my jars in the sink, filled with hot water while I’m preparing my jam. The lids will need to be boiled in a small pot of water so that the rubber on the lids will soften to create a seal after canning. Depending on your size of jars, you will need between 6 to 8 jars for this recipe.
Now it’s time to prepare your fresh fruit. Rinse under water to clean fruit first. I never use pesticides on my fruits or vegetables, so I’m not worried about feeding my family chemicals.
Cut fruit into smaller pieces and throw out your pit. Leave your skins on the fruit. Use an emulsifier for a smoother texture of fruit, or chop into small pieces for a chunkier jam. Measure out exactly 4 cups of fruit and put into a saucepan. Add your lemon juice and sugar. Bring mixture to a full rolling boil. Boil for 1 minute.
Add pectin to fruit mixture and bring to rolling boil again for 1 minute. Turn off heat and start ladling into jam jars.
Wipe of jar rims to make sure it is clean and place lid (that has been warming in your hot water… remember), screw ring on. Leave 1/4 inch of ‘headspace’ to the jar.
Hot bath/process in large water bath for 20 minutes (see different times at the bottom of this post), making sure that the jars are totally submerged in the water. Don’t start your timer until the water is brought to a slow boil. After your time is up, take out of the water and place on a towel on top of your counter where is will not be moved until completely cooled. I usually leave overnight. Check lids to make sure the seal is good the next day, label, and put into pantry to enjoy! To check your lid seal after jars have cooled, slightly press on the center of the lid. If there is resistance and the lid springs back, then this means the lid didn’t seal. You’ll need to keep in your refrigerator. But… if the lid stays down… YOU DID IT! Honestly, I have never, in all my years of canning, have a lid that springs back. Making jam is pretty simple. Give it a try and you will see for yourself.
*** Processing time of 20 minutes is because I live in Utah, at an altitude of 3,000-6,000 feet. If you live at an altitude of 1,000-3,000 feet, take off 5 minutes. Altitudes of less than 1,000 feet only need to hot bath (process) for 10 minutes total. Altitudes of 6,000-8,000 feet, process for 25 minutes. Altitude of 8,000-10,000 feet, process for 30 minutes.