Ruby Skillet Fruity Jam
Save the tastes of summer by making your own jam with fresh nectarines and berries.
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 pound nectarines, peaches or apricots, peeled, pitted and diced
- 1 cup raspberries
- Boil sugar, lemon juice and water in a medium saucepan. Add diced fruit; cook, stirring occasionally, over medium heat until tender, 10 to 15 minutes. Stir raspberries into mixture and remove from heat. Let cool completely and then store in a pint jar in refrigerator for up to 1 month. Spread jam on croissants and crackers, stir into yogurt or spoon onto ice cream sundaes.
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