Wednesday, June 18, 2014

Canned Blueberry Nectarine or Peach Jam

This is a fantastic recipe, the combo of blueberries and stone fruit is great.  I found this one from McDunn Jams, Jellies and Butters {although I wasn't able to find the original link}.

The great thing about this recipe is that its very versitle and you can mix and match the fruits as you wish.  You can also use fresh and/or frozen fruit.  I used fresh blueberries, local peaches and one pear to equal a total of abour 4 1/2 cups.
-4 to 4 1/2 cups fruit {I used 2 cups fresh blueberries, almost 2 cups chopped peaches(with the peel on) and one pear chopped, peel on}
-1 tbsp lemon juice
-7 cups sugar
-1/2 tsp butter, optional {I didn't use}
-1 pouch CERTO liquid fruit pectin
1. Prepare water bath canner.
2. Place prepared fruit into a large pot.  Stir in lemon juice.
3. Stir in sugar.  Heat pot over high heat.  Add the butter to minimize foaming, if desired. 
The sugar will begin to liquefy as it pulls the juices out of the fruit and heats up.
4. Bring to a full rolling boil over high heat, stirring constantly for as long as you like{the longer you boil the more broken down the fruit will get, I did mine for about 15 minutes}.
5. Stir in pectin and return to a full boil and boil for 1 minute, stirring constantly.
6. Remove from heat.  Ladle hot jam into hot jars, leaving 1/8 inch headspace.  Wipe clean and top with lids and rings; place in the prepared canner.  {Water should cover jar tops by at least one inch; add more boiling water if needed.}
7. Cover canner and process jars for 10 minutes.  Remove jars to a wire rack or clean kitchen towel to cool. 


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