THREE Most Excellent Summer Jams
I find it easiest to adjust my sugar based on the quantity of fruit I have. Sometimes you just grab and fill a bag, you don't weigh it! The magic number for me is:
1/3 cup sugar per 1# of fruit
Two tone nectarine jam
The best thing about this jam is that nectarines, unlike peaches, retain their shape when cooked. I played around, cutting the fruit into different shapes and sizes, to get a varied look to the jam.
4# orange and white nectarines, pitted and chopped
1 1/3 cup sugar
1-2 Lemons - juiced - about 3 TB
1 Vanilla Bean - split lengthwise
1. Put the nectarines, sugar, vanilla bean and lemon juice in a wide pan.
2. Bring to a simmer, stirring frequently until nectarines are nice and tender, about 25-30 minutes. The nectarines will become a little translucent, and the pieces will still hold their shape.
3. You can can the jam, which will keep it indefinitely, or do what I do:
Prepare the jars by pouring boiling water into the jars and lids. Ladle the jam into the jars while it's still hot. Seal it with the tops and cool upside down on a cooling rack. This will seal the jars, but you still must keep them in the fridge. They will keep there for a year.
Apricot with Vanilla Jam
For a 4# batch you will need:
4# Apricots
1 1/3 cup white Sugar
1-2 Lemons - juiced
1 Vanilla Bean - split lengthwise
1. Pit and slice the fruit, quarters or smaller depending on the size of the apricot.
2. Toss with the sugar and let sit minimum 30min, up to a day, in the pot you will be using. Do not refrigerate unless you go over 6hrs, then throw it in the fridge.
3. Put the pot on the stove and cook low and slow, until enough liquid is released from the apricots to almost cover them, about 10 minutes.
4. Strain the fruit from the liquid. Keep the fruit to the side and return the liquid to the pot with the vanilla bean. Scrape the bean into the pot. Cook over low heat until reduced to a thick syrup, 10-15 minutes.
5. Add the fruit back to the pot along with the lemon juice. I add the lemon to taste. Add the juice of one lemon first, taste, then add more if you like. Continue cooking 5-10 minutes. Voila!
6. You can can the jam, which will keep it indefinitely, or do what I do:
Prepare the jars by pouring boiling water into the jars and lids. Ladle the jam into the jars while it's still hot. Seal it with the tops and cool upside down on a cooling rack. This will seal the jars, but you still must keep them in the fridge. They will keep there for a year.
Best Strawberry Jam
Very similar process to the apricot jam...
4# Strawberries, washed, hulled and quartered
1 1/3 cups Sugar
1 Lemon - zest and juice
1. Pit and slice the fruit, quarters or smaller depending on the size of the apricot.
1. Toss the berries with the sugar and let sit minimum 3 hrs and up to a day, in the pot you will be using. Do not refrigerate unless you go over 6hrs, then throw it in the fridge.
3. Put the pot on the stove and cook low and slow, until enough liquid is released from the strawberries to cover them, about 10 minutes.
4. Strain the fruit from the liquid. Keep the fruit to the side and return the liquid to the pot. Cook over low heat until reduced to a thick syrup, 15-20 minutes.
5. Add the fruit back to the pot along with the lemon juice and zest. Continue cooking about 10 minutes until the fruit and syrup become one. It will be a loose consistency but still hold together.
6. You can can the jam, which will keep it indefinitely, or do what I do:
Prepare the jars by pouring boiling water into the jars and lids. Ladle the jam into the jars while it's still hot. Seal it with the tops and cool upside down on a cooling rack. This will seal the jars, but you still must keep them in the fridge. They will keep there for a year.