Monday, August 08, 2011

Even though it is a bazillion degrees and uber-humid, I fired up the 1950s Visibake and made two batches of nectarine jam.

Parboil seven large nectarines to loosen the skin, remove. Dice up, put in pot with 1/4 cup fresh lemon juice (the produce at Food City is really the best place to buy store-bought produce) and 7 1/2 cups sugar. Cook until boiling, then add the pectin, count from 1 to 60, turn off the stove. Ladle the jam into sterilized jar, apply lids, boil, take out, listen for the lids to pop.

Nectarines before the boil.

In slightly more than an hour and a half I made 12 jars of nectarine jam, plus some left over to use now.

Nectarine jam.

Starting next week I will be out doing archaeology digs for a month to five weeks. So excited to get to play in the dirt again.

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