Nectarine-Vanilla Bean Jam

From B&G canning mag.

Ready In:
45mins
Yields:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Coppercloud
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@Coppercloud
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"From B&G canning mag."
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    From B&G canning mag.
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