This jam is the perfect sweet addition to your breakfast. It’s best served on toasted bread with melted Brie cheese.
Ingredients:
- 3 cups of pitted and chopped stone fruit (peaches, nectarines and plums were used in this version)
- 2 cups of sugar
- Zest and juice of 1 lemon
Instructions:
- Combine fruit and sugar in Tupperware. Store in refrigerator 2-48 hours.
- Sterilize jars and prepare lids if jarring, and use the proper jarring sterilization technique.
- Pour macerated fruit into a medium pot.
- Bring to a boil and let bubble, stirring regularly until jam reduces and becomes syrupy.
- With candy thermometer, boil jam to 220 degrees Fahrenheit for 2 minutes.
- Once cooled, store in a container. If jarring, fill and seal with 1/4 inch of head space and process for 10 minutes.
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