Friday, July 19, 2013

Red Raspberry Nectarine Jam

I adore raspberry 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!

1 comment:

  1. Can this jam be canned or is it only safe to freeze?


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