Making Jam

As well as an over abundance of zucchini at the moment we also have a huge crop of nectarines.  Normally we would also have had apricots and mulberries, but the crazy weather caused the apricots to split and the mulberries, the few we did get, were eaten by birds.  Nectarines are high in salicylates when peeled, and are on Oscar's current re-introduction plan, but that means just 1 nectarine every 2 or 3 days.  I decided to make jam with them, but as cooking increases the salicylate content, I made pear and nectarine jam with just 25% nectarines in the fruit content, with the hope that a small amount on toast or rice cakes every now and then will not be too much.  The recipe is based on the pear jam recipe from the Friendly Food book, which I've also included here, as well as a similar apple and pear jam I made last year.

Pear Jam (Low Chemical)
750g ripe peeled and cored pears or drained canned pears750g white sugar1 x 50g sachet jam setting mixture (e.g. Jamsetta)
Apple and Pear Jam (Moderate Salicylates, Low Amines, Low Glutamates)
750g ripe peeled and cored pears or drained canned pears, pureed500g red/golden delicious apples peeled and cored 750g white sugar1 x 50g sachet jam setting mixture (e.g. Jamsetta)Place the apples in a small saucepan over medium heat with 2 tablespoons of water.  Place the lid on and cook until the apples are soft.  Drain the excess liquid.Puree the pears and apples in a food processor.Pear and Nectarine Jam (High Salicylates, Low Amines, Low Glutamates)
900g ripe peeled and cored pears or drained canned pears, pureed300g peeled nectarines with the stones removed900g white sugar1 x 50g sachet jam setting mixture (e.g. Jamsetta)Puree the pears and nectarines in a food processor.
Home Made Jam
To make the jam:
Place the fruit into a large saucepan and heat over medium heat.Stir in the sugar and jam setting mixture.  Reduce the heat to low and stir until the sugar is dissolved.Increase the heat and bring to the boil.  Boil for 5 minutes, stirring occasionally.  Remove from the heat and allow to cool for 10 minutes, then pour into sterilised jars.Seal, label and date the jars.Once opened store in the fridge.Note: unlike other jam recipes, these jams don't start to set in the saucepan, they set once in the sealed jars.