This Nectarine Marmalade Recipe was not easy, most recipes only call out for juice of one lemon maybe a bit of orange. I like true marmalade's that means citrus vs. fruit in a jar. What taste comes out the winner is the palate decision. Yes these delicious little nectarines came to us from Washington Fruit Commission through their Sweet Preservation Site.
Let's get our citrus ready now.
Ingredients for 7 half pints
8 cups of chopped nectarine
1 cup of thinly slices lemon peel
1 cup of lemon pulp
1/2 cup fresh lemon juice
3 to 4 cups sugar (depends on your taste try it after 3 it does get pungent the longer it sits)
It is important to not skip this step.
Now take the slices and cut them into quarters. Put the slices in 1/2 cup of the lemon juice bring this up to a simmer and then add the 1/4 tsp of baking soda. It will bubble. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.
Have your cup of lemon pulp ready, It is super easy to get the rind out . I went to a class in Oakland at the Still Room and here is the link to tell you how to Section your Citrus.
Start your batch by putting your clean chopped nectarines into a non-reactive pot and turn the flame on medium heat.
Now add all your citrus and rinds. Smash your nectarines while they are cooking in the juice as it begins to thicken. There are a few ways of doing this. You can mush or use an immersion blender while they are cooking. They do thin out while cooking no matter how you cut them.
Bring everything to a rapid boil and start to add your sugar one cup at a time. Between cup's stir and let the sugar dissolve prior to adding another cup. Do this until all the sugar is added and then bring it back up to a rolling boil.
With Marmalade the citrus has pectin in it naturally so if you bring it up to the proper gel point 222 degrees you will have perfect Marmalade.
Now it is time to scrap the foam off and get to jarrin' up. Turn off the burner and let your jam sit for 5 minutes this helps the fruit not to float to the top of the jar once water-bathed.
Scrap off the foam and have your jars ready. Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.
Take the jams out of the water bath and let them cool overnight. Once cooled take the ring off wash and store in a cool spot. Your jam's will be good for 6 to 9 months. Once open put them in the refrigerator and enjoy.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.