Jam Session and the Sweet-Tart Taste of Summer

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.

Sweet summer pluots and raspberries.


Jams cooling…

There’s nothing like homemade jam on a butter-rich crusty croissant along with a good cappuccino.

Pluot, Nectarine, and Raspberry Jam

Total time: 55 min
Print Recipe

Fresh summer fruit, sugar, and lemon juice are all you need to prolong the sweetness of the season.

ingredients:

  • 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

directions:

  1. 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.
  2. 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
2 comments

All recipes have been tested by the Test Kitchens unless otherwise noted.

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For more on the pluot, check out Chip Brantley's book, and for a fun look at canning, read TART AND SWEET by Kelly Geary and Jessie Knadler

2 comments... read them below or add one

Comments

  1. August 6, 2012 10:30 pm by Chip Reply

    Just this afternoon, I asked Sharrif if he’d heard from you lately. Any trips east? Good looking jam.

    • August 9, 2012 12:40 am by Kim Reply

      Ahh, you and Sharrif….I miss you guys. I’m heading to NOLA in November. Wish you could meet me there.

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