Step by step guide to making and canning a Nectarine Jam Recipe with Elderflower. How to make nectarine jam and can and preserve the nectarine jelly – includes images and favorite canning books
Hello my friends! I'm thrilled to be sharing my Nectarine Jam recipe including Elderflower with you today.
“…jam on a winter's morning took away the blue devils. It was like tasting summer.”
Prayers for Sale by Sandra Dallas
I know I say it every year, as does everyone else whose world is inextricably tied to the start and end of school, but “Wow, this summer has flown by!” The confluence of a high school graduation, a graduation party, a 3 week trip to Europe, and packing and taking my daughter to college made this summer feel like it lasted for all of 1 week!
Believe me, I'm not complaining, it has all been wonderful and I wouldn't change a thing. The only downsides to this busy-ness were the early demise of my garden and the complete abandonment of my annual preserving of the summer's bounty.
So after we returned from dropping my eldest baby at her home-away-from-home-for-the-next-four-years, I decided that canning some jams would be a good way to keep me busy and occupied in my suddenly quieter and slightly emptier home. A Savory Onion Jam and this Nectarine Jam with Elderflower were the end-products of my canning flurry.
I discovered Elderflower Syrup/Cordial while in Europe, specifically in Prague, where it made a regular appearance in lemonades, as did Ginger Syrup and Cucumber Slices. Elderflower Syrup/Cordial has a delightful honey floral taste with a hint of added lemon so I thought a hint of Elderflower jam would be a great addition to my usual peach or nectarine jam recipe. If you haven't tasted the loveliness of an Elderflower jam in a wonderful batch of nectarine preserves, now is the time to try.
If you're new to canning, jams and jellies are a great place to start. The fruits that are typically made into jams and jellies are high-acid foods, which minimize the risk of foodborne illness. It's when you get into canning low acid foods that you really need to be careful and will most likely want to use a pressure canner.
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There are so many great cookbooks out there that give you not only delicious recipes but instructions on the canning process in general. Here are some cookbooks that I refer to frequently when canning:
Ball Complete Book of Home Preserving is, to me, the equivalent of the kitchen bible, The Joy of Cooking. Even though I feel like I've memorized many of the recipes that I use frequently, I always open it as a reference. While canning is not difficult, you just can't wing it (as is my typical modus operandii) and having the specifics in front of me is always helpful. Neither this book, nor the next one, are especially ‘pretty', but they provide basic and practical canning guidance.
The University of Georgia's National Center for Home Food Preservation is my go-to online source for safe canning and preserving. Their cookbook, So Easy to Preserve is another staple in my library.
Rachel Saunder's book The Blue Chair Jam Cookbook is beautiful and provides updated riffs on traditional jams, like her Strawberry-Meyer Lemon Marmalade with Rose Geranium. It's a great book to pass time just looking through and for inspiring your next canning project.
The Blue Chair Jam Cookbook by Lianna Krissoff has a nice balance of traditional recipes (Old-Fashioned Blackberry Jelly) with some more contemporary and unusual recipes like Whole Jalapenos with Honey and Allspice or Indian Hot ‘Lime' Pickle. The book also features recipes in which you can then use your preserves.
Marisa McClellan's blog Food in Jars, and her book of the same name, have provided me with endless ideas and guidance. She has always answered my canning questions timely and thoughtfully. I'm anxious to give her mustard recipes a try.
Adapted from Blue Chair Jams
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