Get Jammin' Nectarine ~ Plum Jam

 Santa Rosa plums from our own trees.

It's time to make some jam.

I use a recipe from the August 1977

issue of Better Homes And Gardens.

I've been making this jam since the 

summer of 2000, and it's one of my

favorite recipes for homemade jam.

Our nectarines are no where near ripe,

so I had to use store bought ones.

I had a hard time finding 

'low sugar' pectin this time.

It's necessary for this recipe and the 

spiced tomato jam recipe I use. 

I went to three stores before 

finding the low sugar variety of pectin. 

Naturally it was at one of the upscale 

grocery stores known for it's great

customer service.

You'll also need a lemon.

Here's the fruit,  pectin, water,

 lemon peel and juice, and butter

cooking to a full rolling boil.

See the color change 

as soon as you add the sugar.

There's probably some chemistry magic

going on in there.

The jars are cooling after being processed 

in a water bath for 10 minutes.

Here's the sample jar holding

the excess from the saucepan.

Ah, the sweet/tart taste of 

summer sunshine captured in a jar.

Here's the recipe:

Nectarine~Plum Jam

2 cups chopped, pitted nectarines

2 cups chopped, pitted plums

1 3/4-ounce package powdered

fruit pectin for lower-sugar recipes

1/4 cup water

1 teaspoon finely shredded lemon peel

2 tablespoons lemon juice

1/2 teaspoon butter

3 1/2 cups sugar

In a large saucepan mix fruit,

pectin, water, lemon peel, juice,

and butter or margarine; cook

over medium~high heat, stirring

constantly, till mixture comes to a 

full rolling boil (one that can't be

stirred down).  This takes about 5

minutes.  Add sugar; return to full 

rolling boil, stirring constantly. (This

takes 5 to 7 minutes.)  Remove from

heat; skim off foam.  Ladle at once

into hot, sterilized half-pint jars, 

leaving 1/4-inch headspace.  Wipe

rims; adjust lids.  Process in a boiling-

water bath 10 minutes (start timing

when water returns to boiling).

Makes 5 half-pints.