I told you I was going to attempt Vicious Sweet Tooth’s Vanilla and Nectarine preserves, and so here we go.
She has some good tips on canning, and of course my mother and I recently made some grape jam with a canner, so just follow those instructions and you should be fine.
Pit and chop up about 4 1/2 lbs nectarines. Leave the skins on, because that’s where you get the pectin from. We used about 4L nectarines, so it probably is slightly more than we needed but what the hey.
Plop them in a pot with 2 cups granulated sugar, 1/3 cup lemon juice, and 2 teaspoons vanilla extract. We chucked in one of our old vanilla beans (you can re-use vanilla beans, did you know?) for good measure.
To see if it’s ready to can, put a plate (or in our case, a ramekin, which can handle the temperature change without cracking) in the freezer for a little while, then remove it and drop some of your hot jam mixture onto the plate. Put it back in the freezer to cool for a few minutes. If you give the drop a push and it wrinkles up, it’s ready for canning and will gel nicely in the jar.