Nectarine-Lime Jam

When I spotted nectarines for $1/lb., I knew I was going to make this jam from Food in Jars despite the fact that we leave for vacation in a week. (And vacation is a 3-week road trip with two toddlers, a feat that requires much planning and mental fortitude.)

I modified the recipe just a bit based on what I had on hand, and it worked out well. I love nectarines and am excited to have quite a few jars of this tasty jam.

Nectarine-Lime Jam
10 cups pitted and chopped nectarines
5 1/2 cups sugar
Zest and juice of 3 limes
1 packet liquid pectin

Combine nectarines and sugar in a large bowl. Cover, and refrigerate for at least 4 hours, up to 48 hours. (This speeds up the jamming process.) When ready to make the jam, prepare a hot water bath for canning the jam as well as the jars and lids.

In a large pot (as this jam foams and bubbles a lot), place the nectarine mixture. Bring to a boil, and then keep at a low boil. Cook about 20 minutes, more as needed, until fruit is softened and syrup is a bit thicker. Blend using an immersion blender (or other blender, carefully) to desired consistency. Return to heat, and add pectin. Stir while cooking another 3-5 minutes until desired consistency. (I cooked about 3 minutes for a softer set.)

Remove from heat, and ladle into prepared jars with 1/4-inch headspace. Can in a hot water bath for 10 minutes. Makes approximately 5 pints.