Use fresh vanilla beans to give this jam a big burst of flavor. Fresh nectarines make this jam perfect for spreading on bread and toast.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a 6- to 8-quart heavy pot combine nectarines and lemon juice. Use a potato masher to crush the nectarines to a pulp. Scrape the seeds from the vanilla bean pods; add to pot. Stir in the vanilla bean pods and the sugar.

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  • Bring mixture to boiling over medium heat, stirring constantly to dissolve sugar. Increase heat to medium-high; bring mixture to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Remove and discard vanilla bean pods.

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  • Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

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  • Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

*Tip

To prepare nectarines, bring a large saucepan of water to boiling. Fill a large bowl with ice water. Carefully lower two or three nectarines into the boiling water for 30 to 60 seconds. Using a slotted spoon, remove nectarines from boiling water and place in ice water. When nectarines are cool enough to handle, carefully remove and discard skins. Repeat with remaining nectarines. Cut each nectarine in half; remove the pit. Chop nectarines. You should have about 4 cups chopped nectarines.

Nutrition Facts

65 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 38 mg potassium; 17 g carbohydrates; 0 g fiber; 16 g sugar; 0 g protein; 0 g trans fatty acid; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 0 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

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