Summer Preserve[Printer-friendly version of recipe]
At the end a mid-summer jamming marathon you' may end up with not enough of any one fruit for a full recipe. I love to combine fruits to try a new taste. This one is a winner.
8 cups chopped, pitted apricots, pluots, nectarine, peaches
2 cups sugar
1/4 cup lemon juice
Cook all ingredients at a very mild boil for about 1 hour until you can see the bottom of the pot for a few seconds when you stir it. If you take a bit, put it on a plate, then put the plate in the freezer for a minute, the jam shouldn't run when you tilt the plate.
Skim any foam from the top of the fruit at end of cooking.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 7 - 8 oz. jars