Nectarine Lime Jam

I love summer. Not as much as fall...but a close second.

The best part about summer is all the fruits and vegetables available to put away for the winter.  This year I got a new book that has become a favorite. It is Food in Jars by Marisa McClellan.

I have been following Marisa's blog for a while. When I got the book, I started bending pages in anticipation of summer.

 

 

Nectarine Lime Jam-Food in Jars

5 cups pitted and chopped nectarines (abaout 3 pounds)
3 cups sugar
Zest and juice of 2 limes *** see my note
1 (3-ounce) packet liquid pectin

 

Prepare a boiling water bath and 4 regular-mouth pint jars. Heat the lids and rings in a saucepan over low heat. 

 

Combine the nectarines and sugar in a large pot. Bring to a boil and let jam boil for 15-20 minutes over high heat, until the fruit softens and can be mashed with a wooden spoon. 
If you prefer a smoother textured jam, use an immersion blender ( be careful not to burn yourself) to break down some of the chunks. If you prefer a chunkier jam, just leave it as it is. Add the lime zest and juice and stir well. Add the pectin and bring to a rolling boil for a full 5 minutes, until it looks molten and syrupy.

 

Remove the pot from the heat and ladle jam into the prepared jars. Wipe the rims , apply lids and rings, and process in a boiling water bath for 10 minutes.

 

***I used  1/4 c. reconstituted lime juice in place of the fresh lime juice.