Stores have filled up with bags upon bags of sugar bombed candy and those with sensitive noses notice the wind is stirring up trouble for their sinuses. Fall is a stones throw away, and while most people are packing in the patio furniture and cooling off the BBQ’s, California nectarine growers are still holding onto the last bit of summer. The harvest period for California stone fruit runs from April to October - so while the season is about to sing a swan song there are still some amazing nectarine varieties shipping to stores.
It is important to note that there will probably be nectarines in stores all year round. The stone fruit that we see in our winter is the summer fruit from countries below the equator - as they have the exact opposite growing season.
The best advice we can give is to get your fill now because after the next 3-4 weeks there are not going to be any domestically grown nectarines at the store until late April. So get some for yourself and your family. Maybe instead of passing out candy for Halloween, give the little ghouls some homemade Nectarine Jam!
Nectarine Jam
Prep time: 30 minutes (each batch)
Cook time: about 10 minutes
Ingredients
5 cups cubed California nectarines
1/2 cup lemon juice
1 package pectin
7 cups sugar
Directions
Wash canning jars and bands in the dishwasher to sterilize. Place lids in boiling water and remove from heat; dry just before using. Place chopped fruit in a food processor; pulse on and off to coarsely chop. Place in a large saucepan with lemon juice and pectin. Bring to a full rolling boil over high heat, stirring frequently. Stir in sugar and return to a boil; cook and stir for 4 minutes more. (Reduce heat to medium if mixture starts to foam). Carefully pour hot mixture into jars and wipe off rims with a clean damp cloth. Top with lids, then screw on bands tightly; turn jars upside down and place on a towel. After 5 minutes, turn jars upright. Let sit for 1 day, then check seals by pressing lids. If lids give when pressed down, they did not seal properly. These jars should be kept in the refrigerator.
