If you are looking for a new flavor of jam to try, then you definitely want to try canning nectarine plum jam. It is the perfect combination of nectarines and plums.
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Nectarine Plum Jam Recipe
2 3/4 c. nectarines, crushed
1 c. plums, crushed
1/4 c. bottled lemon juice
5 c. sugar
1 box powdered pectin
Wash and sterilize your jars, lids, and screw bands. The easiest way to do this is run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot.
Fill your boiling water canner about half way with water and place on the stove to start heating up while you get the fruit ready for the jars.
To prepare the fruit, chop the fruit finely and then crush it with a potato masher. You need 3 3/4 cups of crushed fruit for this recipe.
Put the crushed fruit and lemon juice together in a large sauce pan or stock pot. Stir in the pectin. Bring to a rolling boil that cannot be stirred down. Stir in sugar. Add 1 tsp. margarine or butter to reduce foaming, if desired.
Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle fruit into prepared canning jars, within 1/4 inch from the tops of the jars. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches. Add additional water if necessary. Cover, and bring water to a gentle boil. Process jars for 10 minutes.
Remove jars from canner and place them upright on a towel on the kitchen counter to cool completely. Do not disturb the jars for at least 12 hours. After jars are cool, check seals by pressing middle of lid with finger.
If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year. Enjoy!
Yield: 3 pints or 6 half-pints
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