Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Sliced nectarines

  2. 1 3/4 cups 346g / 12oz Sugar

  3. 1/2 teaspoon 2 1/2ml Lemon juice

  4. 3 Rose geranium sprigs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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