Friday, July 19, 2013
Red Raspberry Nectarine Jam
I don't even mind the seeds.
Then last year, I layered some red raspberry jam with some white nectarine jam and it was heaven in a jar. When I tried to process the jars for canning after I layered the jam, the layers all boiled together and I ended up with mixed Red Raspberry-White Nectarine Jam. Which was 7th Heaven in a jar.
So this year I made some of that stuff on purpose. You have to make some, too. You'll love it. [You can use regular nectarines instead of white ones and it'll be just as tasty.]
Red Raspberry-White Nectarine Jam
1 cup cold water
2 cups peeled, chopped nectarines
2 cups red raspberries [fresh or frozen]
4 tablespoons low sugar pectin
2 cups sugar
Mix the cold 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 2 minutes. Add sugar, stirring well. Bring back to hard rolling boil. Boil for 1 minute. Ladle into jars.
Yield: 2 1/2 pints.
Note: This jam tends to be soft. If you want a firm jam, use 4-6 tablespoons of pectin.
Want all of these 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.] You'll love it!