Imagine capturing the essence of sun-ripened summer fruits in a single, luscious spoonful - that's exactly what Janie Hibler's Apricot Nectarine Spoon Marmalade promises! This isn't just another jam recipe; it's a culinary journey that transforms ordinary fruits into an extraordinary spread that will make your taste buds dance with delight. Whether you're a seasoned canner or a curious kitchen adventurer, this recipe is your ticket to creating a preserve so delicious, it'll become a family treasure passed down through generations.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 6 jars
Ingredients
- 4 cups chopped apricots
- 4 cups chopped nectarines
- 1/4 cup lemon juice
- 5 cups granulated sugar
- 1 package fruit pectin
Instructions
- Begin by preparing your work area and gathering all the ingredients. Make sure you have clean jars and lids ready for canning.
- Wash the apricots and nectarines thoroughly under running water. Remove the pits and chop the fruits into small pieces. You should have 4 cups of each fruit once chopped.
- In a large pot, combine the chopped apricots and nectarines. Add the 1/4 cup of lemon juice to the fruit mixture. The lemon juice will not only add flavor but will also help balance the sweetness of the sugar.
- Place the pot over medium heat and stir the fruit mixture until it begins to heat up and release its juices. This will take about 5-10 minutes.
- Once the fruit is heated through, gradually stir in the 5 cups of granulated sugar. Mix well until the sugar is completely dissolved.
- After the sugar has dissolved, bring the mixture to a rolling boil. Stir frequently to prevent sticking and burning.
- Once boiling, add the package of fruit pectin to the pot. Stir well to ensure the pectin is evenly distributed throughout the mixture.
- Continue boiling the mixture for an additional 10-15 minutes, or until it reaches the desired consistency. To test the consistency, place a spoonful of the marmalade on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape, it's ready.
- Once the marmalade has reached the desired consistency, remove the pot from heat. Allow it to cool for a few minutes before ladling it into prepared jars.
- Using a clean ladle, fill each jar with the hot marmalade, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue.
- Place the lids on the jars and secure them tightly. If you are processing the jars for long-term storage, follow your canning guidelines for sealing and processing.
- Allow the jars to cool completely at room temperature. Once cooled, check the seals by pressing down in the center of each lid; it should not pop back. Store any unsealed jars in the refrigerator and use them within a few weeks.
- Label your jars with the date and type of marmalade. Enjoy your homemade Janie Hibler's Apricot Nectarine Spoon Marmalade on toast, biscuits, or as a delicious topping for desserts!
Tips
- Choose perfectly ripe fruits for the most vibrant flavor - look for apricots and nectarines that are fragrant and yield slightly to gentle pressure.
- Use a wide, heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Have all your canning equipment sterilized and ready before you start cooking to make the process smooth.
- The key to perfect consistency is patience - don't rush the boiling process and keep stirring to prevent sticking.
- For a more intense flavor, consider adding a pinch of cinnamon or vanilla bean during cooking.
- Always use fresh pectin and check its expiration date for the best setting results.
- If you're new to canning, invest in a good candy thermometer to help you monitor the marmalade's temperature and consistency.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
