STONE FRUIT JAM
When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 1h15m
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
- Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
- As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
- Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.
NECTARINE AND PEACH JAM WITH LEMON VERBENA
This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you'll use a method from Christine Ferber, one of France's eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.
Provided by Melissa Clark
Categories breakfast, condiments
Time 1h
Yield 3 half-pint jars
Number Of Ingredients 5
Steps:
- Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight.
- The next day, if you plan to can the jam, prepare the jars according to the instructions here.
- Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
- Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it's ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
- If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 1 gram, Carbohydrate 284 grams, Fat 2 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 257 grams
NECTARINE JAM
Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).
Provided by Kathy228
Categories Fruit
Time 1h15m
Yield 4-5 half pint jars
Number Of Ingredients 4
Steps:
- Cook all ingredients at a very mild boil for 30-minutes.
- *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
- Skim foam off surface.
- Ladle into sterilized jars.
- Process in boiling water bath for 10-mins.
Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3
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