Nectarine Lime Jam

  I’m a sucker for a condiment. Other than my fierce hatred of ketchup (and an on-again-off-again relationship with mayonnaise), I’m pretty equal opportunity.

 

I didn’t think much about jam until I moved to the Pacific Northwest. It always seemed a bit wasteful to me – other than occasional (and delicious!) peanut butter and jelly, it never really seemed worth my time. But, once I moved to Seattle and discovered the bounty of fruit that grows here (and, that to be a true PNW’er, canning is a necessity), fresh jams became a whole new avenue for me to get more condiments into my face.

 

I also discovered these mini jars, which I bought solely because they’re cute. As it turns out, they’re also great sizes to give as small gifts (especially if you give a few different flavors at a time).

 

I stumbled upon this recipe for Nectarine Lime Jam in the super cookbook/canning bible, Food In Jars. I just so happened to have a pile of nectarines a the peak of ripeness (read: would go bad unless I used them superfast).

 

The jam turned out delicious – sweet with a hint of tangy-ness, and tastes super fresh. We’ve almost finished our first batch and I plan on making another one before the summer is over!

 

(oh – and strawberry rhubarb and spicy honey mustard recipes to come!)

 

 

Nectarine Lime Jam

from Food in Jars by Marisa McClellan

 

5 cups pitted and chopped nectarines (about 3 pounds whole nectarines)

3 cups/600 g granulated sugar

Zest and juice of 2 limes

1 (3-ounce/85 ml) packet liquid pectin

 

Prepare a boiling water bath and sterilize 4 regular mouth 1-pint jars (note: for me, this recipe made enough for three pint jars, and a four 4-ounce jars). Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

 

Combine the peaces and sugar in a large pot. Bring to a boil and let jam boil for 15 to 20 minutes over high heat, until the fruit softens and can be massed with the back of a wooden spoon.

 

If you prefer a smoother-texture jam, use and immersion blender (taking care not to burn yourself with hot jam) to break down some of the chunks. If you prefer a chunkier jam, just leave it as is. Ass the lime zest and juice and tie well. Add the pectin and bring to a rolling boil for a full 5 minutes, until it looks molten and syrupy.

 

Remove the pot form the heat and ladle the name into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bathe for 10 minutes.

 

 

Posted on August 6, 2014
This entry was posted in breakfast and tagged canning, fresh fruit, jam.