1 1/2 To 2 Pounds Fresh Nectarines 1 (1 3/4 Oz) Package Powdered Pectin 1/4 Cup Lime Or Lemon Juice 5 1/2 Cups Sugar 1 8-Oz Can Applesauce
Rinse nectarines. Remove pits and chop unpared fruit to measure 3 cups. Combine in saucepan with lime juice, applesauce and powdered pectin. Bring to a hard boil over high heat. Add sugar and bring to hard boil. Boil at high heat for 1 minute. Remove from heat. Skim off foam. Stir occasionally and skim for 5 minutes. Ladle into 5 hot, sterilized 8-oz glasses and top with melted paraffin or seal in half-pint jars.
Variation: Strawberry-Peach Jamb - Chop 2 1/2 cups fresh peaches and strawberries instead of nectarines. (April Ferre)
Recipe - Calla Ferre - From Santa Cruz Sentinel Food Editor, Barbara Burklo.
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Strawberry-Peach Jam
"Use peaches or nectarines for this jam. Has a nice flavor that is not overly sweet. The Strawberry-Peach version comes out a little thinner than with peaches alone, but makes a great syrup for pancakes or waffles or over ice cream." - April Ferre
