makes 5 – 6 cups
4 cups pitted, chopped, fresh unpeeled nectarines, (about 2 pounds) – peaches work great too!
1/4 cup fresh lemon or lime juice (optional)
1/2 – 1 cup honey, or 3/4 – 2 cups sugar
3/4 cups water (for dissolving pectin)
4 tsp Pomona’s universal pectin
4 tsp calcium water (see recipe below)
- Wash and rinse freezer containers and jars.
- Pit, chop and mash fruit. Bring to a boil in a pan for 2 mins – stirring constantly. Let cool. Measure into a large mixing bowl with lemon juice. Add honey or sugar and stir well.
- Bring 3/4 cups of water to a boil and put into blender. Add 4 tsp pectin powder and blend for about 2 mins, until all is dissolved. Add the hot liquid pectin to the fruit, stir and mix well. Add 4tsp calcium water and stir well. Mixture should start to gel, if not add more calcium water 1tsp at a time until jam forms. Stop adding calcium water when no improvements in jam occur. See note below*
- Fill containers or jars to 1/2″ from top. Put on lids. Store in freezer immediately for up to one year. Keep refrigerated up to one week after thawing.
*Some fruits may not gel well as a raw jam. If not, put runny jam in a pan and bring to a boil, stirring for 1 – 2 mins. It should gel when cool. Store cooled jam in freezer. Lasts 2-3 weeks in the fridge. ALSO, if you prefer glass containers for this jamming project, use the straight-sided kind and they won’t crack once frozen.
- put 1/2 tsp white calcium powder and 1/2 cups water in a small clean jar with a lid. Shake well.
- lasts many months in the fridge. Freezer for long term storage. do not discard unless settled white powder discolours or you see mold. Shake well before using.