Summer stone fruits make the best jam! Make sure to leave the skins on the fruit for added color, flavor, and ease.
MAKES 4 PINTS OR 8 HALF-PINTS
3 pounds stone fruit, sliced and pits removed
3 cups sugar
3 tablespoons bottled lemon juice
Zest of 1 organic lemon
1. Start heating the water in your canning pot. (See complete canning instructions on page 38 at beginning of chapter of our Sourcebook)
2. Combine the stone fruit, sugar, lemon juice, and zest in a saucepan over medium heat. Bring to a simmer and cook for 15 to 20 minutes, stirring frequently, until the jam reaches 220°F and is the consistency you prefer.
3. Remove the pan from the heat. funnel the jam into the sterilized jars, leaving 1⁄2 inch headspace. Wipe the jars clean, and place the lids on the jars. Process in the water bath for 10 minutes.
4. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the fridge for up to 1 month.