Peach and Nectarine Recipe

Ingredients:

  About 3.5 pounds of whole peaches or nectarines, totaling about 5-6 cups of peeled, chopped fruit.

  1/4 cup lemon juice.

  1/2 cup water.

  About 4.5 cups of sugar or another sweetener.

  1 package or 8 tablespoons pectin.

Directions:

1. Choose your peaches or nectarines and make sure you have enough for the ingredients.
2. For jams, you should only make in small batches of about 6 cups at a time.
3. Prepare your jars now, so you don't rush later. If you have a dishwasher with the sanitize cycle, start the jars now. If you don't have a dishwasher that can do it, then use the water bath processing method. Wash the containers in hot, soapy water and rinse before boiling for ten minutes and keeping them in hot water until you use them.
4. Wash the fruit. Remove any stems, leaves and soft or mushy parts. Drain the water off in a colander.
5. Peel the fruit.
6. Cut the fruits, removing any brown spots and mushy areas. Remove pits and leave in halves or quarters. Then mush up the fruit slightly.
7. Sprinkle 1/4 cup lemon juice in the bowl of fruit to keep them from turning brown. Stir to make sure all surfaces are coated with lemon juice.
8. Depending on the type of jam/jelly you're making measure out your choice of sweetener and pectin. Each box of pectin will have its own instructions and directions. Otherwise, use the table below:

Type of Jam	Type of Pectin	Sweetener
Regular	No Sugar or Regular	7 Cups of Sugar
Low Sugar	No Sugar	4.5 Cups of Sugar
Lower Sugar	No Sugar	2 Cups Sugar and 2 cups Splenda
No Sugar	No Sugar	4 Cups Splenda
Natural	No Sugar	3 Cups Fruit Juice

1. Mix the pectin with about 1/4 cup of your sweetener.
2. Stir the pectin mixture into the fruit and add 1/2 cup of water. Place in a large pot over medium to high heat and stir often enough to prevent burning. It often takes about 5 to 10 minutes to reach a full boil.
3. Add the rest of the sweetener and bring to a boil and boil for 1 minute.
4. Test for thickness by using a metal tablespoon sitting in a glass of ice water. Scoop a half spoonful and allow it to cool to room temperature. If it thickens to a consistency you like, then the jam/jelly is ready. If not then add more pectin and bring to a boil for 1 minute.
5. Fill your jars with 1/4 inch room at the top. Place lid and ring on them before following canning instructions.
6. The jam/jelly can be stored for up to 12 months. After 6 to 8 months they will become darker in color and be slightly runny. Although still safe to eat, it is best to eat them within 6 months.