Kim_NC
Attractive To Bees
I have about 4 lbs of nectarines. It's enough to make a batch of jam. I found the following Spiced Nectarine Jam, and could try that.
But what would you do wih them? Any ideas to share?
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SPICED NECTARINE JAM
Makes 6 1/2 7 half-pint jars
Select ripe, juicy nectarines for this recipe. For variety, you can also add other interesting things to this jam, such as 1 teaspoon rose water and a big pinch of ground cardamom for a more exotic preserve.
5 cups sugar
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 cups chopped, skin-on, ripe nectarines (Purchase about 3 lb.)
1/2 cup fresh lemon juice
1 box pectin
1/2 teaspoon butter
Sterilize 7 half-pint jars and keep them in hot water until ready to drain and fill. Prepare lids and rings according to manufacturers instructions. Place a dish towel in a non-drafty area.
Measure out sugars and spices and mix together in a large bowl.
In a 6- to 8-quart heavy-bottomed, stainless steel or enameled pot, combine fruit, lemon juice, pectin and butter. Stir thoroughly. Place over medium-high to high heat and bring to a full rolling boil, stirring constantly to prevent scorching.
When at a rolling boil, add sugar mixture and stir in well. Stirring constantly, return mixture to a full rolling boil and boil 6 minutes while continuing to stir. Reduce heat if necessary but be sure to maintain a full rolling boil.
Remove from heat and quickly ladle boiling jam into drained jars. Water bath can for 10 minutes.
But what would you do wih them? Any ideas to share?
-----------------------------------------------
SPICED NECTARINE JAM
Makes 6 1/2 7 half-pint jars
Select ripe, juicy nectarines for this recipe. For variety, you can also add other interesting things to this jam, such as 1 teaspoon rose water and a big pinch of ground cardamom for a more exotic preserve.
5 cups sugar
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
6 cups chopped, skin-on, ripe nectarines (Purchase about 3 lb.)
1/2 cup fresh lemon juice
1 box pectin
1/2 teaspoon butter
Sterilize 7 half-pint jars and keep them in hot water until ready to drain and fill. Prepare lids and rings according to manufacturers instructions. Place a dish towel in a non-drafty area.
Measure out sugars and spices and mix together in a large bowl.
In a 6- to 8-quart heavy-bottomed, stainless steel or enameled pot, combine fruit, lemon juice, pectin and butter. Stir thoroughly. Place over medium-high to high heat and bring to a full rolling boil, stirring constantly to prevent scorching.
When at a rolling boil, add sugar mixture and stir in well. Stirring constantly, return mixture to a full rolling boil and boil 6 minutes while continuing to stir. Reduce heat if necessary but be sure to maintain a full rolling boil.
Remove from heat and quickly ladle boiling jam into drained jars. Water bath can for 10 minutes.
