Mixed Stone Fruit Jam (peaches, plums, necatrines, cherries, etc)

By á-47

Yield: 3 half pints

Ingredients

• 3 cups pitted and chopped stone fruit (use any combination of peaches, plums, nectarines, or even cherries (about 1 1/2 pounds)
• 2 cups sugar
• zest and juice from 1 lemon

Preparation

Step 1

Combine the chopped fruit and sugar in an airtight container and place in the refrigerator for 2 to 48 hours.

Pour the macerated fruit into a medium pot. Bring to a boil and let the jam bubble, stirring regularly, until it reduces and develops a syrupy look.

Insert candy thermometer into the jam and attach it to the side of the pot. Let the jam boil vigorously until it reaches 220 degrees.

When the jam has reached 220 degrees and the temperature remains steady for 2 minutes, remove the pot from the heat and ladle into prepared jars. Wipe the rims, apply the lids and process in a boiling water bath for 10 minutes.