Nectarine Raspberry Jam
A vibrant nectarine jam, quickly prepared with chopped nectarines and enhanced by raspberry juice for extra flavor and a beautiful blush.
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Instructions
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Start boiling water in a water bath canner with empty half-pint jars and in a separate saucepan for lids.
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Combine nectarines, lemon juice, and raspberry juice in a large stockpot.
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Mix pectin with 1/4 cup sugar, then stir this into the fruit mixture.
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Bring the fruit to a full boil over medium heat, stirring constantly.
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Gradually stir in the remaining sugar and butter, then return to a full rolling boil for 1 minute, stirring continuously.
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Remove from heat, skim off any foam, and let stand for 5 minutes, stirring occasionally.
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Ladle jam into the hot jars, leaving 1/4-inch headspace, wipe rims clean, and firmly secure with lids and bands.
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Place the jars on a rack in the canner, add more boiling water to cover them by at least 1 inch, then bring to a boil, cover, and gently boil for 10 minutes.