Vanilla Nectarine And Raspberry Jam Food

VANILLA, NECTARINE, AND RASPBERRY JAM

Steps:

• Scrape out the vanilla seeds into a large bowl. Add the nectarines, and toss with the lemon zest and juice and 1/4 cup sugar; let sit for 15 minutes, then toss with the raspberries.
• In a medium bowl, whisk together 1 3/4 cups sugar and pectin. Sprinkle the sugar mixture over the fruit, then fold and stir constantly for 3 minutes (do not mash).
• Transfer to 8-ounce freezer-safe jars (about 3/4 cup per jar), leaving a 1/2-inch space at the top of each jar.
• Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).

NECTARINE-RASPBERRY JAM

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

NECTARINE RASPBERRY JAM

Steps:

• Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil.
• Lower heat and leave jars in the hot water.
• Fill a saucepan with water and bring to a boil.
• Lower heat and add the lids; keep hot.
• In a large stockpot or kettle, combine nectarines with lemon juice and raspberry juice.
• In a bowl or cup, combine the pectin with 1/4 cup sugar.
• Stir pectin mixture into the fruit and bring to a full boil over medium heat, stirring constantly.
• Gradually stir in the remaining sugar and the butter, if using.
• Bring once again to a full rolling boil; boil for 1 minute, stirring constantly.
• Remove from heat and skim off any foam. Let stand for 5 minutes, stirring occasionally.
• Ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel.
• Fit with lids and screw on the bands firmly.
• Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.
• Bring to a boil, cover, and boil gently for 10 minutes. Makes about 6 half-pint (8-ounce) jars.

RASPBERRY HABANERO JAM

Steps:

• Blend vinegar, green bell pepper, and habanero peppers together in a blender until smooth. Stir pepper mixture, sugar, raspberries, and pectin together in a large stockpot; bring to a boil and cook until jam is smooth and sugar is dissolved, about 5 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

NECTARINE JAM

Steps:

• In an 8-quart pan, combine the nectarines and lemon juice; stir in about half of the sugar; cover the pan and let stand for 20 minutes.
• Remove pan cover, stir in the remaining sugar and the butter.
• Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
• Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly.
• Remove the pan from the heat and skim off the foam.
• Return the pan to the heat and bring to a full rolling boil; stir in the pectin.
• Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute.
• Remove pan from heat; skim off any foam.
• To prevent jam from separating in the jars, let jam cool for 5 minutes before filling the jars; gently stir jam every minute or so to distribute the fruit.
• Ladle the hot jam into the hot jars, leaving ¼ inch head space.
• Wipe jar rims and threads with a clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.

NECTARINE-VANILLA BEAN JAM

Steps:

• In pot combine nectarines and lemon juice. Using potato masher, crush the fruit to create a pulp. Scrape the seed from the vanilla beans into the pot. Stir in vanilla bean pods and sugar.
• Bring mixture to a boil over medium heat. Stirring constantly until sugar dissolves. Increase heat to medium-high, bring mixture to a full rolling boil., stirring constantly. Take off heat.
• Quickly stir in pectin. Return to roiling boil. Boil for 1 minute. Remove from heat. Skim off foam, remove and discard vanilla bean pods.
• Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
• Process in water bath for your recommended altitude.
• To distribute fruit, cool for about 20 minutes, then gently turn and tilt jars without inverting, repeat as needed.
• **Tip: If you like chunkier jam, mash the fruit after cooking before ladling into jars. Also you can leave the skin on the fruit, it's up to you.