Nectarine Elderflower Jam

Nectarine Elderflower Jam

A nectarine jam enhanced with elderflower syrup. Yields 12 half-pints

Ingredients

• 6 pounds nectarines, pitted and halved
• 8 cups of sugar
• 1/2 cup fresh lemon juice
• 4 tablespoons Elderflower syrup or cordial

Instructions

• Cut your nectarine halves into 4 pieces
• Combine with sugar and lemon juice and let macerate for 1-2 days in the refrigerator, stirring from time to time.
• Prepare your canning supplies by making sure your jars, lids and all canning equipment are clean. I always run mine through the dishwasher the day I'm canning even though they are already clean, just to be sure. Once out of the dishwasher, I put my canning stuff on a rimmed cookie sheet, cover it with a towel and place it in the oven just to keep in clean and out of the way.
• When you are done macerating your nectarines, stir the contents well to make sure all the sugar that may have settled at the bottom of the bowl is incorporated.
• Transfer the nectarines and all the liquid to a large preserving pan and bring to a boil for 5 minutes over high heat, stirring frequently.
• Place a sauce with a couple metal spoons in the freezer to use to test the jam later.
• Lower heat and remove the foam that accumulates on the top of your jam with a slotted spoon.
• Mash nectarines with potato masher and return to boiling .
• Cook for 25-45 minutes until jam is thick, stirring frequently. Reduce the heat if your jam starts to stick to the bottom of your pan
• Test your jam with a spoon in your freezer to see if it is done, by scooping a small amount jam on a frozen spoon and then returning spoon to freezer for a few minutes. If the jam is thick and wrinkles a wee bit or moves when you push it with your finger, it is done. If it is still thin and you can't push it, return it to the heat for a couple more minutes, using the spoon test to check again.
• When jam is set, stir in elderflower syrup and stir to combine.
• Pour your jam into your sterilized jars, leaving 1/4" headspace.
• Process in boiling water bath canner for 10 minutes.
• At the end of 10 minutes, turn off the heat and let sit for 5 minutes with the lid of the pot removed
• After 5 minutes, remove the jars and let sit undisturbed for 24 hours.
• After 1 hour, check to see that all your lids have sealed. If any have not, refrigerate those.

This recipe assumes a basic knowledge of water bath canning. If you are a new canner, please research the process at the UGA website referenced above or in the Ball book referenced above.

Adapted from Blue Chair Jams

Pics and printable recipe available at: Nourish and Nestle

bon appetit