Sunday, July 14, 2013
On the outside.
On the inside they're sort of boring, and beige.
I'm not all that into beige jam. It's a personal failing.
It's a failing because beige jams are really good. Apple Pear Maple Jam is beige and it's really fabulous. Pear Ginger Jam is beige and it's really good. So is Pear Nutmeg Vanilla Jam. And Pear Maple Jam. And Pear Plum Vanilla Jam [My favorite!]. And Pear Brown Sugar Cardamom Jam.
So you see, my bias against beige jam is totally unfounded.
Which is why I suck it up and make a batch or two of plain nectarine jam every year so we can have it on ice cream. And waffles. And pancakes. And the occasional piece of toast.
4 cups peeled, chopped nectarines [4-6 nectarines. Or so.]
1 cup water
4 tablespoons low sugar pectin
2 cups sugar
Mix the water, pectin and fruit in a pot. Mix well to dissolve the pectin. Bring to boil. Stir constantly until it reaches a hard rolling boil that you can't stir down. Boil 1 minutes. Add sugar, stirring well. Bring back to hard rolling boil. Boil for 1 minute. Ladle into jars.
Yield: 2 1/2 pints.
Want all these beige jam recipes in one handy doc? Check out my ebook, A Simple Jar of Jam:180+ recipes & variations for jam using low sugar pectin. [Preview link over on my sidebar, right.]