I mentioned a while back that instead of canning our cherry plums right away, we stuck them in the freezer to wait until canning inspiration hit. Well, we decided that inspiration could wait no longer and it was time to get on it, so 11 jars of cherry plum jam were made last week. Which was just in time, because the nectarines were right behind and 11 jars of nectarine jam were canned. This year, we don’t know why, but our fruit trees are producing like gangbusters. We *almost* feel overwhelmed, almost. Okay, we are overwhelmed with what to do with all this fruit, because just as we finished canning the nectarine jam, ripe peaches started falling off our peach tree.
On Sunday we put on our walking shoes and filled bags with fruit and headed out to all our friends houses within walking distance for a fruit delivery.
Back to the nectarine jam. I don’t think we’ve made it before and I’m not really sure why, because it is so delicious! We pitted a whole bunch of nectarines, added sugar, a little honey and let it simmer and reduce down. We don’t add pectin to our jams, we just let the natural pectins and sugar mix together with ample simmering until they work their magic.
Once the jam gets to this stage above, where not only does it leave a trace behind when you stir it, but that it falls off the spoon just like this: in clumps, then it is ready to can. And can we did.
I’m thinking that this year, we need a new set of canning label designs, don’t we? I should get started on that.
Meanwhile I hear Scott in the kitchen canning the first of the peaches, I should go help him.