When it comes to making jams and jellies I make a LOT! We have a big family, I bake all of our own bread and that is a combination for eating a lot of jam…
Each year I do wild blackberry, white grape, apricot, and when I can get organic nectarines or plums I make no-pectin jam with them!
6 Cups chopped nectarines or Plums(I have found that this works best with fruit chopped by hand…in a food processor makes for a softer set)
3 Cups sugar
4 TBSP Lemon Juice
Combine ingredients and bring to a slow boil for 30 minutes stirring very frequently (I just stand and stir while reading a book)
Remove from heat…at this point you can add any spices you want, cinnamon, ginger, etc. I like ours plain.
Ladle into sterilized Jelly Jars.
Put on hot lids and rings
Tighten (but no overly tight)
Process in a boiling water bath for 10 minutes
This is super easy, very delicious, and a great way to preserve your soft fruit bounty for the winter.