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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Ingredients:
4 cups peeled pitted crushed ripe yellow nectarines |
1/4 cup strained fresh lemon juice |
7 1/2 cups sugar |
1/2 teaspoon unsalted butter |
1 (3 ounce) package liquid pectin |
Directions:
1. In an 8-quart pan, combine the nectarines and lemon juice; stir in about half of the sugar; cover the pan and let stand for 20 minutes.
2. Remove pan cover, stir in the remaining sugar and the butter.
3. Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
4. Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
5. Remove the pan from the heat and skim off the foam.
6. Return the pan to the heat and bring to a full rolling boil; stir in the pectin.
7. Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute.
8. Remove pan from heat; skim off any foam.
9. To prevent jam from separating in the jars, let jam cool for 5 minutes before filling the jars; gently stir jam every minute or so to distribute the fruit.
10. Ladle the hot jam into the hot jars, leaving 1/4 inch head space.
11. Wipe jar rims and threads with a clean, damp cloth.
12. Cover with hot lids and apply screw rings.
13. Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.
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