Here is my jam - sorry I don't know how to make the pic expandable.
Fleece's Nectarine Jam 3lb nectarines ( 12 fruit)
half a pint of water
3 lb sugar
tbsp lemon juice
a drip of cooking oil
Wash the fruit, cut in half and remove the stones.
Crack the stones to remove the kernels - this is not easy. My kitchen nutcracker didn't touch them, my brass alligator nutcracker (
) didn't touch them, and eventually my OH with a hammer managed the job. Blanch the kernels as you would almonds and pop off the brown skins. Chop and add to the jam.
Chop up the fruit and bring to the boil in the water. Some recipes recommend the fruit is skinned but it really doesn't need it. Simmer until the fruit is cooked and the volume has reduced by one third.
My recipe ( for apricots) says to check for pectin but I didn't - I should have though
Remove the pan from the heat, add the sugar about half a pound at a time, stir til dissolved ie no crunchy sounds. Add a drip of your usual cooking oil - I use olive oil. It only needs to be a drop, enough to cover the surface one angstrom (molecule) thick to prevent scummy froth forming. Bring to a 'rolling boil', stir occasionally and test for setting when the bubbles start to thicken. Once setting point is reached, remove from the heat and leave to stand for a couple of minutes while you get the warm jars in position, then stir the jam and pot up. Cover immediately with a waxed disc and a lid.
Yield should be 5 lb jam per 3 lb sugar used and I did get the correct yield. However, the jam is very slightly runny so could have done with some pectin, a pint of crab apple juice plus another 1 lb of sugar, or some apples and the appropriate amount of sugar. This would help with setting and the apples would add a degree of tartness which is missing.
The jam is quite sweet and has a slight flowery taste, ideal for use in cakes