Total Time
45mins
Prep 30 mins
Cook 15 mins

From B&G canning mag.

Directions

  1. 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.
  2. 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.
  3. Quickly stir in pectin. Return to roiling boil. Boil for 1 minute. Remove from heat. Skim off foam, remove and discard vanilla bean pods.
  4. Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids.
  5. Process in water bath for your recommended altitude.
  6. To distribute fruit, cool for about 20 minutes, then gently turn and tilt jars without inverting, repeat as needed.
  7. **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.