Cook the Book: Nectarine Jam, Plum Preserves, and Red Pepper Jam

This jam shouldn’t be canned due to the lower amount of sugar.

1 pound nectarines, peeled, pitted and sliced thin
1 1/4 cups sugar
2 tablespoons fresh lemon juice

Bring all the ingredients to a boil in a non-reactive skillet. Reduce heat and simmer until it begins to look syrupy.  Skim off any foam that develops on the surface. Cool and serve.  It will keep in the refrigerator for two weeks, or you can freeze it.

Makes 2  cups

This jam shouldn’t be canned due to the lower amount of sugar.

1 pound ripe, juicy plums, unpeeled, pitted, halved and thinly sliced
1 cup plus 2 tablespoons sugar
2 tablespoons lemon juice

Bring all the ingredients to a boil in a non-reactive skillet. Reduce heat and simmer until it begins to look syrupy.  Skim off any foam that develops on the surface.  Cool and serve.  It will keep in the refrigerator for two weeks, or you can freeze it.

2 large red bell peppers, seeded and finely chopped
1 1/2 teaspoons kosher salt
3/4 cup cider vinegar
1 1/4 cups sugar

Place the peppers in a large bowl, sprinkle them with the salt, and let them sit for 30 minutes. Drain the excess liquid. Rinse the peppers in cold water and drain the water; rinse and drain again. Put the peppers into a wide, heavy saucepan with the vinegar and sugar.  Bring the mixture to a boil and stir for 15-20 minutes or until the peppers are translucent and the candy thermometer reads 220 degrees.Ladle the jam into hot sterilized jars and seal.  Refrigerate up to 2 months or freeze for up to a year. If you’re freezing them leave additional space in the jars.

Makes 2 cups