Homemade nectarine delights: the ultimate sure-jell jelly recipe

Indulge in the tantalizing flavors of summer with this delectable nectarine jelly recipe, made with the trusted Sure-Jell pectin. This easy-to-follow guide will lead you through each step, ensuring a perfect batch of this vibrant and versatile jelly.

Ingredients:

• 3 pounds ripe nectarines, pitted and mashed
• 3 cups granulated sugar
• 1 package (1.75 ounces) Sure-Jell pectin
• 1/4 cup lemon juice

Equipment:

• Large saucepan
• Sterilized jars and lids
• Ladle
• Funnel

Instructions:

Prepare the Nectarines:

1. Wash and pit the nectarines.
2. Cut the nectarines into chunks and place them in a large saucepan.
3. Mash the nectarines using a potato masher or fork until they are smooth.

Combine the Ingredients:

1. Add the sugar and Sure-Jell pectin to the mashed nectarines.
2. Stir well to combine.
3. Bring the mixture to a rolling boil over high heat, stirring constantly.

Add the Lemon Juice:

1. Once the mixture is boiling, remove it from the heat and stir in the lemon juice.
2. Return the saucepan to the heat and bring it back to a rolling boil for 1 minute, stirring constantly.

Test the Jelly:

1. To test the consistency of the jelly, place a small amount on a cold plate.
2. If the jelly wrinkles when you push your finger into it, it is ready. If it is still too runny, continue boiling for a few more minutes.

Fill the Jars:

1. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
2. Use a funnel to prevent spills.
3. Wipe the rims of the jars with a clean cloth to remove any excess jelly.

Seal the Jars:

1. Place the lids on the jars and screw on the bands tightly.
2. Process the jars in a boiling water bath for 10 minutes.
3. Let the jars cool completely before storing them.

Tips:

• For a smoother jelly, strain the mashed nectarines through a fine-mesh sieve before adding the sugar and pectin.
• If you don’t have lemon juice, you can use 1/2 teaspoon of citric acid dissolved in 1/4 cup of water.
• You can adjust the sweetness of the jelly by adding more or less sugar to taste.
• Nectarine jelly is a versatile condiment that can be enjoyed on toast, biscuits, or ice cream. It can also be used as a glaze for ham or pork.

Storage:

• Properly sealed and processed nectarine jelly can be stored in a cool, dark place for up to 1 year.
• Once opened, the jelly should be refrigerated and used within 2 weeks.

Nutritional Information:

• Serving size: 1 tablespoon
• Calories: 30
• Fat: 0g
• Sugar: 7g
• Protein: 0g

The Versatility of Nectarine Jelly

Nectarine jelly is not only a sweet treat but also a versatile ingredient that can elevate various dishes:

• Glaze for Ham or Pork: Brush nectarine jelly on ham or pork before roasting for a sweet and savory glaze.
• Marinade for Chicken: Marinate chicken in nectarine jelly for a flavorful and tender result.
• Sauce for Pancakes or Waffles: Serve nectarine jelly as a sweet and tangy topping for pancakes or waffles.
• Filling for Tarts or Pies: Use nectarine jelly as a filling for tarts or pies for a fruity and refreshing dessert.

The Bottom Line: A Summer Delight with Endless Possibilities

This nectarine jelly recipe with Sure-Jell is a delicious and versatile treat that will impress your taste buds and add a touch of summer to your culinary creations. Whether you enjoy it on toast, use it as a glaze, or incorporate it into your favorite recipes, this jelly is sure to become a summertime staple.

Frequently Asked Questions:

Q: Can I use other fruits to make jelly with Sure-Jell?
A: Yes, Sure-Jell pectin can be used with a variety of fruits to make jelly. Some popular options include strawberries, raspberries, blueberries, and blackberries.
Q: How long does it take to process jars in a boiling water bath?
A: The processing time depends on the size of the jars. For half-pint jars, process for 10 minutes; for pint jars, process for 15 minutes; and for quart jars, process for 20 minutes.
Q: What if I don’t have a boiling water bath?
A: If you don’t have a boiling water bath, you can sterilize the jars in the oven. Preheat the oven to 200°F (93°C) and place the jars on a baking sheet. Bake for 10 minutes, then turn off the oven and let the jars cool inside.