Wednesday, July 01, 2009

Nectarine Jam

If you're using store-bought pectin, you can pull together a nectarine jam by combining the recipes for plum jam and peach jam.

This is why your teacher told you to learn your fractions in 4th- and 5th-grades. Yes, it is.

Take 1/4 of the recipe for plum jam, and 3/4 of the recipe for peach jam. But instead of plums and peaches, you use nectarines ... with however much sugar your arithmetic tells you to use. Ta-da! You have a nectarine jam that turns out with just the right amount of gel when you follow the Sure-Jell instructions regarding length of time to cook the jam.

I much prefer nectarine jam to peach jam ...
because I hate peeling the peach-fuzz.
With nectarine jam, you just use the skin along with the rest of the fruit.

Hooray for the lazy way!
And the extra fiber!

UPDATE a week later
for those looking for a recipe:

1 box Sure-Jell "No Sugar Needed" Pectin
5 cups finely chopped (or even mostly pureed) nectarines
1 Tbsp lemon juice
3.5 cups sugar
follow instructions in the pectin box

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