Plum, Nectarine and Vanilla Bean Jam

Sometimes the best jams are not preplanned, but come about by happy accident. I don't mean that you walk into a kitchen, knock over your fruit bowl and say, "Whoa! I made jam!" I mean, you're going... The water bath is boiling. You're already sweaty as all get out and you have just a few cups of pulp left. What's it good for anyway? So, you scout the kitchen for anything to fill out that batch. I'm apt to go for canned crushed pineapple. On this occasion, no pineapple was to be found. However, I did find three big, ripe nectarines. Chop, mix with plum pulp, smell and taste. Throw in half a juicy vanilla bean for good measure. And voila - flavor magic. The rest is easy. Follow the directions on the Pink package and you have some jam that is (as Paula says) fair worthy.

Have fun. Try new flavors. Your toast will be very happy you did. 

Plum, Nectarine and Vanilla Bean Jam

3 large, ripe nectarines, removed from pit and chopped and mashed a bit

Enough plum pulp to equal 6 1/2 cups total fruit

4 1/2 cups sugar

1 package Sure Jell pectin in the Pink box

Prepare a boiling water bath. Wash and sterilize 8 half-pint jars. Place rings and lids in warm water. 

Add the fruit to a large, heavy bottom stock pot. Mix 1/4 cup of the measured sugar with the pectin packet and whisk this into the fruit mixture. Bring to a boil. Once a full rolling boil has been reached, boil for exactly one minute and remove from heat. Skim the foam. Ladle into hot, prepared jars. Wipe the rims and top with lids and rings. Tighten lightly with finger tips. Process in boiling water bath for 10 minutes. Carefully remove and place on a towel lined tray. Allow to stand overnight before wiping and labeling. 

Makes 8 half-pint jars.