Making fruit butter.
You could use half pints but process same as pints.
Making jam is just so easy and a great way to use up all that excess fruit on your trees. Now you could just preserve the fruit whole but I wanted to make jam and nectarine butter. To make a fruit butter you’ll need a lot of fruit and a slow cooker. Fill your slow cooker with your prepared nectarines by washing well and removing the stones and then just chopping into chunks, you then add a half a cup of water and a cup of sugar or more if you prefer together with any spices you may enjoy. I like a little cinnamon in mine, you then let it slow cook stirring often untill it becomes a thick paste, this can take up to 6 to 8 hours. Depending on the size of your slow cooker you may end up with 3 or more pint jars of delicious fruit butter. Heat your pint jars in the water bath canner, lift the basket, remove and carefully empty one jar at a time and fill with fruit butter to 1/2 an inch from the top using your funnel then wipe rim and add warmed lid and rings till finger tight. Place the jar into the basket in your water bath and repeat till the mixture is gone. Lower the basket into your canner and bring to a rolling boil, process pint jars for 15 min and turn off the heat. Remove jars 5 min later and place onto a thick cloth away from draughts and small fingers leaving rings on to rest for 12 hours. Remove rings check the jars are sealed then wash, date and place into a dark place to store.
You could use half pints but still process same as pints.
To make your jam you’ll need 6 pounds or 2 and a half kilos of nectarines, 5 cups of sugar, 3 teaspoons of lemon juice and I used half a pack , 25 gm of jam setter from Fowlers Vacola. You can process your jam the same way as the fruit butter above. In a nonstick large pot add the washed fruits having removed the stone and any bad parts of the fruits. Add the lemon juice and sugar along with a tea spoon of butter to stop the mixture from foaming. On a medium heat cook the fruits till it’s broken down to a thick consistency and with a potato masher mash till most of the chunks are broken down. I cooked mine for around 40 min, then turn off the heat add jam setter and bring back to boil for a min or 2. This amount of fruit made 5 and a half pints of jam. PROCESS AS ABOVE.