No Cook Nectarine Jam
|Ripe nectarines/Peaches||2 1⁄4 Pound (fresh)|
|Sugar||5 1⁄2 Cup (88 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Ascorbic acid mixture||1 Teaspoon (crystals)|
|Liquid fruit pectin||6 Ounce (2 pouches, 3 ounce each)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
1. Sterilize 3 to 4 (1/2-pint) preserve jars with screw on lids.
2. Peel the nectarines, stone and add to a bowl.
3. Crush them with the back of a large metal spoon to release the juices.
4. Measure and reserve 2 3/4 cups.
5. Combine the , ascorbic acid, lemon juice and pectin.
6. In a large non-metallic basin or pot, combine measured fruit pectin mixture and stir vigorously until well blended.
7. Let the mixture stand covered for 30 minutes, stirring often to keep the pectin well distributed.
8. Stir in the corn syrup.
9. Add sugar, a little at a time and stir until dissolved.
10. Spoon into the sterilized preserve jars, filling almost to the rim. Leave about Â½ inch head space.
11. Cover with circles of wax paper and close lids tightly.
12. Immerse the jars in a bath of boiling water for 5 minutes.
13. Refrigerate the jam jars and use within 3 weeks or freeze for upto 1 year.
14. Serve the homemade jam with breads or use as required in cooking.