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The Famous Belladonna Took
Join Date: Mar 2005
Location: In Bilbo's Heart, Formerly of Bag End
Posts: 7,805
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Re: Summer Canning 2014
Nectarine Pepper Jam
8-10 cups of nectarines - stoned, peeled, and chunked
2 TBSP lemon juice
3-4 hot peppers (banana, cubanelle, jalapenos, whatever you've got)
3 TBSP apple cider vinegar
vanilla (optional)
1 package pectin
4 and a half cups of sugar
Remove skins and stones from nectarines. Crush fruit and add lemon juice. Slice peppers lengthwise and seed. Place peppers and fruit pulp mixture in a non-reactive container. Add vinegar. Allow mixture to rest in refrigerator over night. Remove peppers from mixture. If mixture is very thick add enough water to make the consistency of a slushee. Place this mixture in a heavy pot and stir in pectin. Heat mixture on medium heat stirring frequently until it comes to a steady boil. Add sugar and the vanilla according to your taste and return mixture to a steady boil. Boil for 1 minute. Ladle mixture into hot jars and affix lids and rings. Process in a hot water bath for 10 minutes. Yields approximately 7 half pint jars.
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Beloved wife to my hubby since December 2002.
Blessed and grateful adoptive mommy to my three beautiful dds and two wonderful ds', collectively known as "The Kidlets"
Presto (ds) - age 22 almost
Sky (dd) - age 21 ish
Jolie (dd) - age practically 20
Jilly (dd) - age ditto
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Last edited by kklibrarian; 06-10-2014 at 06:08 PM.
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