PEACH, NECTARINE, PLUM, APRICOT, STONE FRUIT JAM

Ready in: 150
Approximately 10 half pint jars

INGREDIENTS

  • 4  lbs.  Ripe Peaches, Nectarines, Plums or Apricots
  • 8  cups  Sugar
  • 1/4  cup  Lemon Juice
  • 1/2  cup  Water
  • 1  box (1.75oz)  Royal® Premium Fruit Pectin
  • 1/2  teaspoon  Unsalted Butter

DIRECTIONS

  1. Prepare water bath canner, jars and lids per manufacturer's instruction or USDA guidelines (http://www.uga.edu/nchfp/.) Measure 8 cups of sugar and set aside. Pour 1/4 cup lemon juice into a large bowl or non-aluminum pot.
  2. Remove stems and wash fruit. Blanch and peel fruit by dipping into boiling water for 30-60 seconds then immediately place into ice water. The skins should slip off easily. This is optional for apricots and other thin skin stone fruits. Slice in half, remove stone/seed and either chop fine or thinly slice. Can also be chopped in a food processor or pulsed in a blender.
  3. Place prepared fruit in the bowl with the lemon juice and turn to coat as the fruit is processed to prevent browning. Place fruit and lemon juice mixture into a 6-8 quart stainless steel or enameled pot with 1/2 cup of water and mash slightly with a potato masher. Stir in the contents of 1 box of Royal® Premium Fruit Pectin and mix until dissolved. Turn on heat to high and stir constantly to avoid scorching. Optionally, 1/2 tablespoon of unsalted butter may be used to reduce foaming.
  4. Bring to a rolling boil (a boil that does not stop bubbling when stirred.) Stir in 8 cups sugar, adding all at once. Return to a full rolling boil, stirring constantly, and boil for 1 minute. Turn off and remove from heat.
  5. Skim off any surface foam. Optionally, foam may be reserved in a clean glass or jar and stored in refrigerator; the bubbles will breakdown to provide fresh usable jam.
  6. Ladle into hot jars. Wipe rim and threads. Place and center lid and screw on metal band (hand-tighten, firmly.) Process in a water bath canner for 5 minutes (please refer to USDA guidelines (http://www.uga.edu/nchfp/.)) Remove jars and place on towel to cool. You should hear a popping sound as the jars cool. Once cool, check jars for proper seal by pushing in the center of the lid. If the lid springs back, the jar did not seal properly, and will need to be refrigerated.
  7. If the pieces are not finely chopped and mashed, the larger pieces will tend to rise to the top of the jar after filling.
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