Summer Stonefruit Jam

Processing: Boiling Water Canner 10mins
Storage: 12 months +
Yield: 9 cups per batch
Dribblicious peaches. Delicious nectarines. Juicy plums. Summer in a jar!
450g (1lb) peaches
450g (1lb) nectarines
450g (1lb) plums
1/2 cup water
3 tablespoons powdered pectin
8 cups white sugar
Prepare fruit.
Wash fruit, drain well. Remove stems, blemishes and stones. Dice or slice. Place fruit into a large pan with the water. Bring fruit to a boil, then simmer uncovered for 15 minutes. Mash or puree.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk in pectin and bring back to a boil (as high as possible) before adding all of the sugar. Dissolve sugar into jam over heat, then bring to a rolling boil and boil hard for 1 minute. Remove from heat. Discard foam.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

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