White Nectarine-Lime Jam

Earlier this week a friend asked if I wanted to go pick white nectarines at her property while she was out of town. I never turn down the chance to harvest homegrown, organic fruits or vegetables. Never. So, I left work with a basket and headed to her house.

I followed the directions on her text until I found myself standing beneath a white nectarine tree with drooping branches laden with ripe fruit. What a deliciously sweet smell of summertime! When my basket was full, I headed home and the first thing I wanted to make was jam.

Ingredients makes 5 jars

• 9 to 10 cups white nectarines, rinsed and sliced into wedges*
• 1 cup organic granulated sugar (this is pretty tart, adjust sugar, as needed)
• 3/4 cup liquid (you can use water, wine, whatever you want - I used water, but have used leftover Prosecco for a great flavor)
• peel from 2 organic limes
• juice from 2 organic limes 
• Also needed: five jars, lids and rims

*Note: my jam was a little bit bitter which I attributed to the 2 lime peels. My friend suggested that the peels might also make it bitter, so I'll peel the fruit for the next batch!

Procedure

Sterilize the jars for canning by boiling them and their lids. Or if you're lucky enough to have an automatic dishwasher, run them through a cycle. Set aside.

  

To make the jam, place all of the ingredients - except for the lime juice - in a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes.

Reduce the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by running a wooden spoon down the middle of your jam. If the jam leaves a path, it's set. If the liquid runs back to fill the path, cook it a little bit longer. Stir in your lime juice and remove the lime peels.

Spoon the jam in sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.

  

You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!