Sunday, June 17, 2012

Nectarine Jam Recipe

Nectarine jam on a cinnamon raisin bagel

As you can probably tell, at certain times of the year I get fixated on certain things. A few months ago it was navy beans. Now that it's Summer, my focus is on fresh fruits and preserving the tastes of the season. For those of you who have never tasted a nectarine, it's similar to a peach only it has a smooth skin instead of a fuzzy skin. They are very sweet and juicy when fully ripe. Delicious! Nectarine season is approaching (it peaks around July/August) and prices are starting to fall so it's a great time to show some love to nectarines in your kitchen. You will thank me in January when fruit tastes bland and costs $20/lb. (smile)

This is one of my favorites. It reminds me of peach cobbler. 

Nectarine Jam

3lbs Nectarines (peeled and chopped)
2 tbsp Lemon Juice
1 pkg Pectin (6 tbsp)
5 1/2 cups Sugar
1/4 tsp ground Ginger (optional)
1 pinch of cinnamon (optional)

Measure about 4 cups of the nectarines. 

Put it in a large pot along with lemon juice, pectin and ginger and cinnamon (if using). Stir constantly. Bring to a boil.   

Add sugar and mix well. Mash the fruit if needed. Bring to a rapid boil for about 1 minute. Perform freezer test to be sure it jelled (see below).    

How to test for jelling: Start by chilling a plate or bowl in the freezer. Take a spoonful of jam and put it on the plate or bowl. Stick it in the freezer for 1 minute or so until it begins to cool. Run a finger through it. It should not be watery enough for the two sides to run back together.

Pour into jars and follow proper canning procedures.  This makes about 5 half pint jars. Enjoy! 

This will be my last post on jam for awhile. Due to letting a few people sample them, I now have a customer base of people who have been converted away from the grocery store's high fructose corn syrup's jams and jellys. I didn't plan to sell them, but you can't turn down a good opportunity. Therefore I will be selling jam (Detroit metro area only). They are $5 for an 8oz. (half pint) jar. All ingredients are kosher. I have a few really good combos in mind, so I can't give away all of my recipes. This is a good start though!

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What Mother Seldom Teach by Hijabi Homemaker is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

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