Nectarine Jam

I wanted to make something fresh and as soon as I saw fresh nectarines of the season, I made the nectarine jam. The first time I made this jam, necatarines were on sale for 99 c per pound and the second time they were on sale for 88 c per pound. Here is the recipe for you:


What You Need

4-1/2 cups  prepared fruit (buy about 3 lb. fully ripe nectarines)
1/4 cup  fresh lemon juice
7-1/2 cups  sugar, measured into separate bowl
1 pack CERTO Fruit Pectin (I prefer liquid type. Use both pouches from inside)


Make It


PIT and finely chop nectarines. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR sugar into prepared fruit in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Remove from heat. Stir in pectin.

LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Wait a bit for the jam to cool down. Cover with two-piece lids. Screw bands tightly.

Store it in fridge.  Jams can also be stored in freezer for up to 3 month.