No-Pectin Added Blueberry Jam from last year) no special equiptment required. I had some half pint sized jars, and left over lids, so used those - but even those freezer jam plastic containers - or any airtight container will work! You *can* continue to process these with the regular suggested canning methods, BUT, I figured cause' this is such a small batch, I'd just flip the hot jars/jam over once filled - and will keep in the fridge. I'm positive it won't last long! (If you use a freezable container, this is good for up to a year!)
No-Pectin Added Nectarine Mango Jam
- 3 cups TOTAL Nectarines / Mangos - fairly ripe (see below for tips on amount of fruit needed*)
- 1 1/2 cup brown sugar
- 2 table spoons lemon juice
**You've got choices when you make this jam. My household prefers "no chunks" in jams, so, I used a combination of nectarines/mangos that when pureed in food processor made up the 3 cups.
- Chop up peeled fruit, enough to equal 3 cups. (I used my food process to blend)
-Add Sugar / Lemon juice, and turn on to medium-high heat
-Jam should be reduced to almost half - about 30 or so minutes.
1 - using a candy thermometer, stick in the middle of jam, not touch bottom. Jam is ready when it hits 220F
2 - Using a clean, cool metal spoon, dip spoon in jam, lift, and if the mixture drops off 2 drops at a time, it's ready. (when you first put jam on stove, try it with the spoon, you'll see the mixture oozes right off, when the jam is ready - it'll just drip off 2 drops at a time)
- Once Jam is ready, remove from heat, and ladle into the containers you are wishing to store the jam in. Make sure they are clean and dry.
- Let cool on the counter, and if keeping it as fresh jam - place in fridge once cool!
This jam is perfect on toast - english muffins - you name it! Also delicous as mention, warmed up a little and drizzled over ice cream...crepes... muffins... or insert a spoon and eat right out of the jar!! It's lilke Summer in a Jar!