Name: Nectarine-Vanilla Bean Jam
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 Half pints
Ingredients: 4 cups ripe nectarines, peeled, pitted, chopped; 1/4 cup lemon juice; 2 vanilla beans, split lengthwise; 7 cups sugar; 3 ounces liquid pectin, 1 pouch

Recipe by Coppercloud

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From B&G canning mag.

Ready In:: 45mins
Yields:
Units:

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ingredients

4 cups ripe nectarines, peeled, pitted, chopped
¹⁄₄ cup lemon juice
2 vanilla beans, split lengthwise
7 cups sugar
3 ounces liquid pectin, 1 pouch

directions

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.

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