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Ingredients
- 2 lb sliced nectarines
- 1Â 3/4 c. sugar
- 1/2 tsp lemon juice
- 3 x rose geranium sprigs
Directions
- Bring nectarines and sugar to boil in large, flat pan, stirring constantly. Cook over medium-high heat till sugar is transparent and fruit is softened. Add in lemon juice and stir well. Pour into large, flat dish and cold overnight.
- Next day, ladle nectarine mix into large saucepan and bring rapidly to boil, stirring frequently. Cook till liquid begins to fall away from metal spoon in thin sheet, rather than steady stream, about 5 min.
- 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 min.
- Remove and cold. Check lids by pressing down in center. Lid shouldn't spring back; if lid springs back, return to water bath for 5 more min. Tighten lids and wipe clean. Store in cold, dark place.
- This recipe yields about 2 c. or possibly 2 to 3 (1/2-pint jars).
- Yield: 2 to 3 half-pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1178g | |
| Calories 1718 | |
| Calories from Fat 22 | 1% |
| Total Fat 2.64g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 1669mg | 48% |
| Total Carbs 437.24g | 117% |
| Dietary Fiber 14.0g | 47% |
| Sugars 414.88g | 277% |
| Protein 8.76g | 14% |
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