- In a 6- to 8-quart heavy pot combine nectarines and lemon juice. Using a potato masher, crush nectarines. Stir in sugar and mangoes.
- Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
- Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout the jam. Repeat as necessary. Makes 7 half-pints.
Nutrition Facts (Nectarine-Mango Jam)
- Per serving:
- 69 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 0 mg chol.,
- 0 mg sodium,
- 18 g carb.,
- 0 g fiber,
- 18 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Renata Earles 1458 Days Ago
Whoa! This recipe is waaaaaay too sugary. I only put in 5 cups (2 of brown sugar) for starters, and was so disappointed that the fruit taste had pretty much been wiped out at that point. I added one more fruit of each type, and the fruit flavors reappeared somewhat. I think the sugar could be cut even more. C'mon, BHG, this is the 21st century, we Americans need more fruit and less refined sugar, remember? Home canners that go to the trouble want spectacular results, not the same goo we can by at the store. Might as well buy a bag of Jelly Bellys and skip all the work. How about tracking down some healthier, fruit-honoring home canning recipes for us? This flavor combination deserves better.