Canning has never been my forté, probably because I don’t have the patience to wait for later; I want to enjoy the goods in all their fresh glory now. But, with the end of summer coming, I’m feeling a bit pressured to not waste a single taste of the season. So, the last few days I’ve been making jam–apricot, and pluot with raspberry and nectarine. It’s quite simple and I just put the jam in clean jars then give them away or eat the jam before end of winter. Recipe follows below–please note, I prefer my jams on the not too sweet side, so you can always add a bit more sugar, if you prefer. If you have more patience than I do and would like to preserve the jam for long-term canning, check out the USDA Guidelines. Also, here’s a canning piece on two very cool women that I wrote for Organic Gardening Magazine.
Pluot, Nectarine, and Raspberry Jam
Total time: 55 min
Fresh summer fruit, sugar, and lemon juice are all you need to prolong the sweetness of the season.
- 2 pounds pluot and nectarine (or apricot, peaches, etc.)
- 1 pint fresh raspberries
- 1 1/2 pounds sugar
- Juice of 2 lemons
- Vanilla extract, if desired
- Cut pluot and nectarine in half and remove and discard pits. Place fruit in a large heavy-bottom pot over medium heat, add 1/2 cup water, stir, and cover pot. Let cook, stirring occasionally about 15 to 20 minutes or until fruit is tender.
- Uncover, add sugar, stir and reduce heat to medium-low. Let cook, stirring occasionally until fruit cooks down to a jam-like consistency. Stir in juice of 1 lemon. Taste and add more lemon juice, if too sweet. The jam will look a bit runny when finished but will thicken as it cools. Let cool and place in clean glass jars. Cover tightly with lid.
Date Published: August 5, 2012
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.