Nectarine Raspberry Jam this will conclude our adventure in Washington Fruit this Nectarine Raspberry Jam really took me by surprise it turned out so well. The taste and the color compliment each other delightfully. Those nectarines from Washington were so beautiful I only wish I lived there during the season just to make more of this jam.
Ingredients for Nectarine Raspberry Jam
Makes app. 8 to 10 half pint jar
6 cups chopped nectarines
4 cups raspberry
2 cups granulated sugar
1/4 cups fresh lemon juice
Have all your equipment and supplies ready to work. Makes your job canning much easier.
Clean and chop your nectarines. No need to peel the nectarine like apricots they will dissipate while cooking.
If any peels are left they are not noticed when eating. Remember we are jam maker this mean fruit will be in the jams !
Once chopped put your nectarines and lemon juice into your pot. Turn the heat on to medium let it simmer while you stir and smush your fruit. Do not worry the juice from the nectarines and lemon will give you plenty of liquid. Take your time go to your Zen place.
Now add the raspberries to the mixture. They will smooch
and get all involved in the jam on their own. Add your sugar one cup at a time. Add each cup and take the time to stir and let it dissolve into the mixture. This is a beautiful combination of fruit. The taste and texture is great.
Once you have incorporated the last cup of sugar get your jam up to a rolling boil. To get the right gel not using pectin you need to bring it up to a degrees of 223. You can just use a candy thermometer. Here is a link to help you know your Gel Point.
I not longer use pectin it took a long time and a lot of ups and down in the gel to finally get it. It was worth the time and effort my jam is full of fruit less sugar and darn delicious. Let us get this jam into the jars and give them a bath.
Fill you jars 1/2 inch from the rim of the jar. Wipe the rim clean and cap them. Give them a 12 minute water-bath. Once the bath is done turn off the heat and remove the jars carefully. Place them on a cloth covered counter and let them cool for 24 hours.
Once cooled remove the twist part of the top wash the jars dry label and store in a cool dry spot. They are good for up to one year. Once opened refrigerate.
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.