I love summer and one of the best parts of summer where we live is the fresh fruit we have access to in abundance. Freezing and making jams is one way to tuck summer away into the cold winter to come. I was inspired to try this jam when I took note of a similar one done with peaches. Like the one Lovella posted recently, this one also has no pectin, is low in sugar and very easy to make.
- 3 lbs soft, ripe nectarines
- 2 lbs soft, ripe red plums
- 4 cups sugar
- 1/4 cup lemon juice
- 1/2 cup water
- Pit nectarines and plums and coarsely chop into small pieces. No peeling required. You should end up with about 12 cups of fruit.
- Combine fruit, sugar, lemon juice and water in large heavy pot (on near high heat) and bring to a foamy boil, stirring frequently.
- Set timer to 20 minutes and cook fruit on medium high heat, stirring every few minutes. It should be bubbling, but not too hard. Meanwhile put a saucer in the freezer to check jam later.
- After 20 minutes, or when jam starts to thicken up, set timer for 10 minutes. During the next five minutes gently use potato masher to mash and stir while simmering.
- Check if the jam is done by dropping a teaspoon of jam onto the frozen saucer. Put it back in the freezer for a minute. If the jam looks a tad jelly like and you can run your finger through it and make it part, it's done. If it's watery and runs together, continue cooking for 5 minutes and test again. Thirty to thirty-five minutes seems to be average cooking time.
- Pour hot jam into sterilized jars and cover with sterilized lids. When cooled, store in fridge or freezer for optimum fresh tasting jam. This recipe makes 8 - 9 (250 ml) jars.
put in heavy pot with sugar, lemon juice and water
Cook about 30 minutes. Gently mash near the end.