One of the kids’ favorite jams from last year was this Raspberry Nectarine Freezer Jam. This year I played with the recipe a little, to reduce the sugar and to make it a regular canned jam (freezer space is precious!).
Nectarines and raspberries are a great combination! Be sure to leave the nectarine peels on when cutting the nectarines. They help give the rich color to the jam. They will be strained out later with the raspberry seeds. Pressing pulp through a sieve to remove seeds is not my favorite thing to do. It is a lot of work, and it seems like such a waste to not use all of that good stuff. I don’t mind having raspberry seeds in things, so I save the seeds (and pulp that clings to them) in the fridge and add them to smoothies, or stir some into my oatmeal in the mornings. A little extra fiber is never a bad thing, right?!
Low-Sugar Seedless Raspberry Nectarine Jam
——————————–Yield: About 5 half-pint jars
3 cups chopped nectarines (do not peel)-about 4-5 nectarines
3 cups slightly crushed raspberries
1 Tbs lemon juice
1 1/4 cups sugar, divided
1 box no-sugar needed pectin
½ tsp powdered Stevia (or ¾ – 1 tsp liquid Stevia)**
Combine nectarines and raspberries in a blender or food processor. Process until smooth. Press through a fine sieve to remove seeds; discard seeds. Place fruit puree in a large saucepan with the lemon juice.
In a small bowl, mix ¼ cup sugar with pectin. Stir into fruit puree in the large saucepan. Bring to a hard boil (boiling doesn’t stop when stirred) over high heat. Stir in 1 C sugar and stevia. Return to hard boil; boil 1 minute. Remove from heat. Skim foam. Ladle into jars, leaving 1/8” headspace. Wipe rims of jars. Place lids on jars.
Place in a boiling bath canner or steam canner. Return water to a gentle boil. Process 10 minutes. Cool on a towel on kitchen counter for 24 hours. Check seal.
**My favorite is 1 tsp of Sweet Leaf brand Vanilla Crème liquid stevia