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Homemade Jam

Seasonal Sweet Berries and Stone Fruit make wonderful jams that you can control the amount of sugar in.

Preparation 20 mins
Cook Time 20 mins
Total Time 0:40

Ingredients

    Nectarine and Pluot Jam

    • 2 Nectarines
    • 1 Pluot
    • 1 packet of Low or No Sugar needed Pectin
    • 1/3 cup water or unsweetened fruit juice
    • 3 tsp lemon juice
    • (sugar, honey, or artificial sweetener can be added if desired)

    Mixed Berry Jam

    • 1 cup Strawberries
    • 1/2 cup Blueberries
    • 1/2 cup Wineberries
    • 1 packet of Low or No Sugar needed Pectin
    • 1/3 cup water or unsweetened fruit juice
    • 3 tsp lemon juice
    • (sugar, honey, or artificial sweetener can be added if desired)

    Instructions

    1. Prepare the fruit, by cleaning, hulling, and slicing if necessary.
    2. Prepare two 1 cup jars with a water bath. Basically, take the tops off and dunk the jars into the water until they are covered. Bring the water to a boil and heat up those jars.
    3. Place fruit, fruit juice or water, and lemon juice into a saucepan over medium-high heat. Slowly add in the packet of Pectin and bring the mixture to a full rolling boil.
    4. The mixture will be ready for the sugar when it can no longer be stirred down. Add the sugar if you're using it and then return the mixture to a boil for 1 minute. Stir it constantly and remove any foam that may form.

    To Preserve long term

    1. Dump the water out of the jars and stand them up in the boiling water. Do not let water get inside. Ladle the hot jam into the hot jars using extreme caution. Place the lids onto the jars and allow them to boil for 5 minutes. Remove to a towel and let them cool for several hours. The top should suction down after a few hours of cooling.

    To Enjoy now

    1. Ladle the hot jam into the hot jars using extreme caution. Place the lids onto the jars and allow them to cool on the counter for an hour before placing them into the fridge. Refrigerate for up to three weeks.

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