Enjoy the sweetness of nectarines and blueberries beyond summer with this simple Nectarine-Blueberry Jam.
Ingredients
6 pounds nectarines, seed removed and diced
2 pounds blueberries
2½ pounds sugar
7 ounces fresh lemon juice
Instructions
In a large pot, combine the nectarines, blueberries, sugar and lemon juice.
Bring to a boil and lower heat to medium when the mixture starts sputtering. Cook until the mixture has thickened a bit and is syrupy. Most of the fruit should have dissolved with some chunks remaining.
Turn off the heat and cool for 10-15 minutes before ladling the jam into the prepared jars.
Make there are no bubbles in the jam. You can gently tap the jars to release them. As you fill the jars, be mindful of leaving some headspace to ensure that the jar seals properly. Wipe the jar rims with a clean, damp cloth (again to ensure a proper seal), place the prepared lids and screw bands.
Place the filled jars into the rack in the canner with . The jars should not touch each other and the canner must be filled with hot water by at least one inch. Cover the canner, bring it to a boil and begin processing time. In this case, leave the jars in the canner for 10 minutes.
Remove the jars from the canner and set them on a towel-lined counter to cool. You will hear that beautiful popping sound as they cool, indicating a proper seal on the jar. If the lid bounces up and down when you tap it with your finger, it didn't seal properly. You will have to repeat the boiling process.
Notes
This will fill about 12-14 8-oz jars.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/07/on-facing-fears-and-nectarine-blueberry-jam/