Nectarine Jam with Triple Sec and Courvoisier

6 cups diced nectarines
2 tbsp freshly squeezed lemon juice
1 pkg (49g) light fruit pectin crystals
2 1/2 cups granulated sugar
1 cup brown sugar
2 oz Triple Sec
1 oz Courvoisier


Prepare a water bath canner and 6 jam or half-pint jars.

Using a potato masher and/or a hand blender, crush the nectarines in a large pot or dutch oven. Add lemon juice.

Mix pectin with 1/4 cup of the granulated sugar and stir into the crushed nectarines. Bring to a boil over high heat, stirring often.

Add remaining sugars and return to a full, rolling boil that cannot be stirred down. Add Triple Sec and Courvoisier and boil hard for 1 minute then remove from heat and skim off any foam.

Fill jars leaving 1/4 inch headspace. Center snap lids on jars, apply bands until fingertip tight and process for 10 minutes after the canner has returned to a full, rolling boil.

Turn off heat, uncover the canner and let sit for 5 minutes before removing jars to a folded tea towel.
Let cool undisturbed for 24 hours. Store any unsealed jars in the fridge and use within a few weeks. Store sealed jars away from heat and light for up to 1 year.
Makes 5-6 half-pint or jam jars.



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