Nectarine Jam[Printer-friendly version of recipe]
1999 Blue Ribbon winner at the 1999 Santa Clara County Fair ("Excellent flavor!") and 2nd Place winner in 1998.
6 cups nectarines - chopped into small pieces
3 cups sugar - be sure to use cane sugar not beet sugar
1/2 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: 4 - 8 oz. jars and 1- 4 oz jar