Looking for jam-making wisdom here....
I'm going to use peels and cores from ~25lb of apples and ~10lb of tiny frozen nectarines to make a jam/spread this weekend. I'm going to use the apple peel jelly recipe that's been floating around off that
mommy-blog and (hopefully) just add the pureed nectarines to it.
Specifically, I'm not planning on peeling the nectarines. They're tiny (golf ball or smaller) and frozen whole. The nectarine jam recipes I've found are about split down the middle on whether to peel or not. My thoughts are that leaving the skins on will add to the natural pectin while adding body and color to the spread. I'm just gonna thaw the fruit enough to pry the stones out of it, and blitz it in the food processor.
So I'm assuming I can just throw the nectarine puree into the apple-peel-juice, bring it to a boil and simmer it for 5 minutes or so to cook the nectarines before adding the box of pectin and finishing the apple-peel-jelly recipe:
Place apple peels, lightly packed, into a 4.5 qt. pot with 5 cups of water. There should be about 3-4 inches of peels in the pot. Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight.)
Strain the liquid into a measuring cup, and make certain you have 5 cups. Return to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for 1 minute.
Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes.So, thoughts? Think my plan will work? Should I add extra pectin? Extra sugar? (I'm planning on using regular pectin, as opposed to the low-sugar kind.) I've got all weekend to make this thing work, but I'd really rather get it right the first time.
(x-posted to
hip_domestics and
food_storage)