A Gardeners Forum Forums General Discussion Hobbies, Crafts and Creativity Our Favorite Recipes Peach/Nectarine Jam (preserve recipe)

6 cups chopped nectarines or peaches
3 cups sugar
4 tbsp lemon juice

Cook on medium heat for 25 to 30 minutes, bottle up in sterilized jars.

Thank you Tamara.. But,,,,,,,That's it ???? Just cook it and put in the jars?? does it have to be refrigerated after>>??

Ohhhhh man IF that's all there is to it ,, I'm Hooked!!!

I have fresh peaches already cut up in my freezer ~ will they work for this??



*From a different thread*



does this apply to this recipe???

Nope Diane~ no cheesecloth for these., Just peel,pit and chop your peaches,(thaw them well if you use frozen) add sugar and lemon juice. If the jars are sterilized and kept hot and the jam is put in then straight from the stove then the special seal tops will 'ping' when they cool. They'll keep for a year bottled this way.

As long as the jars 'seal' right then they are just stored in the cupboard til opened, then just put in the fridge.

By the way I use the same recipe for wild strawberries using 2/3 cup sugar per cup of strawberries, no lemon.

And use 1 cup sugar per 1 cup rasberries also, no lemon.

...it's just a basic recipe, you get the feel of the thickening over time. Depends if you like your jams softer or thicker. The lemon stops the fruit from darkening in storage.

tam, i meant to ask you, what do you do with the fruit in the bag? throw it away? or make a tart or something out of it?

I don't know about tam, but all I have left is some seeds and a bit of pulp when I am done. But instead of just letting my blackberries drip thru on their own I force them thru with a wooden spoon--and I use boughten fruit bags, because the mesh is finer opn tehr boughten bags and so then no seeds nore even any ity bitty bits of fruit can get thru., so then mine looks like jelly but spreads nice like jam.

Jiffy, if it's berry leftovers in the bag...Carol is right it's pretty much just seeds and waste to throw away but if it's apple or a soft fruit that I'm making jelly with then I freeze some and add it to a basic vanilla cake recipe for flavoured muffins.

that's what i thought! thank you both

OH--sounds wonderful, tam--where were you with all of your wonderful advice/recipes the last 18 years????

I agree!!!! I am in line for that cookbook when you get around to it too!

...I'll make that a winter project too busy at this time of year.

Tamara Back to the recipe,,,,,,,, and the frozen peaches,,,,,, I was wondering,, after I thaw them would they not be water(y) upon thawing>> should I put in a colander to drain?? And you said "special " seal tops,,,,, do you mean just the regular rings and plate?? and By keeping the jars warm would I place them in the oven in a water bath so they would be warm to place the fruit right from the stove??
Yep I realllllllly don't have a clue!

Drain the juice if it's alot but if it's only a half cup or so leave it in. A little juice is good.

Yup, rings and tops for canning.

Nope, just empty bottles in the oven. I heard you can sterilize them in a dishwasher....not sure how though. They'll bo hot though.......use oven mitts.

about sterizing jars in a dishwasher--
yep, just put them, clean or dirty in the dishwasher, and wash them as if tehy were dirty dishes---do not add any other dishes though.----

I usually leave them in the DW until I am ready to use them, although I have, on occasion, set them on clean paper towel open side down after cleaning.sterizing and before filling.
Prepare the rings and flats as the canning directions advise.

-----(No flats in the dishwasher.)------

Diane, go to Wal-mart and buy yourself a Canning Book--they should be kept where the canning jars & stuff is.

Ya and while your there buy me a dishwasher