I use the Kraft Foods CERTO Nectarine Jam recipe. This jam is a favorite just because it is a bit different from what you might buy in a store. I like it because you don’t have to peel the nectarines!

I used the recipe at Blueberry-Recipe.com, but it did not set well. I don’t know if I goofed or if it is the recipe. I will, eventually, remake the batch. Some people like their jam with a syrup consistency. In the past I used a Blueberry-Nectarine Jam recipe from Kraft Foods, but that recipe is no longer available on their website. The original (copied from their site) follows: Total Time: 45 min Makes: About 8 (1-cup) jars or 144 servings, 1 Tbsp. each 4 cups prepared fruit (2 c blueberries, 2 c nectarines) 1 Tbsp.  fresh lemon juice 7 cups sugar, measured into separate bowl 1/2 tsp.  butter or margarine 1 pouches CERTO Fruit Pectin BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready … Continue reading →

This recipe originally came from Zoria Farms (but the link no longer works). Here is the original recipe. Makes: About 6 1/2 (1-cup) jars or 128 servings, 1 Tbsp. each 1 cup red or green bell pepper strips (about 1 med. pepper) 2 cups cider vinegar 1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed; stems and seeds removed*  (*If available, use 1/3 cup fresh jalapeno peppers instead of the bottled ones.) 1 to 1 1/4 cups dried apricot halves, finely slivered (6 oz. bag) 6 cups sugar 1 pouch (3 oz) liquid pectin 5 drops red or green food color (depends on type of bell pepper used) Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Processes in a stop-and-go fashion until somewhat ground but small chunks remain. Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool … Continue reading →