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.
Serving size: Complete recipe
Calories 5712 Calories from Fat 34
% Daily Value*
Total Fat 4 g6.1%
Saturated Fat 0.26 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 212.6 mg8.9%
Total Carbohydrates 1480 g493.5%
Dietary Fiber 21.3 g85%
Sugars 1272.8 g
Protein 11 g22.3%
Vitamin A 68.1% Vitamin C 156.3%
Calcium 12.3% Iron 16.7%
*Based on a 2000 Calorie diet