Canning Recipes




Nectarine And Rose Geranium Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pounds sliced nectarines
1 3/4 cups sugar
1/2 teaspoon lemon juice
3 rose geranium sprigs

Bring nectarines and sugar to boil in large, flat pan, stirring
constantly. Cook over medium-high heat until sugar is transparent and
fruit is softened. Add lemon juice and stir well. Pour into large, flat
dish and cool overnight.

Next day, ladle nectarine mixture into large saucepan and bring rapidly to
boil, stirring frequently. Cook until liquid begins to fall away from
metal spoon in thin sheet, rather than steady stream, about 5 minutes.

Place rose geranium sprig in bottom of each of 3 sterilized 1/2-pint glass
canning jars. Fill jars with jam, leaving about 1/2-inch head space.
Fasten with new lids and place in boiling water bath for 10 minutes.

Remove and cool. Check lids by pressing down in center. Lid should not
spring back; if lid springs back, return to water bath for 5 more minutes.
Tighten lids and wipe clean. Store in cool, dark place.

This recipe yields about 2 cups or 2 to 3 (1/2-pint jars).





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