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Can It Forward: Making Nectarine and Blueberry Jam

*This blog post contains affiliate links. If you click through and make a purchase, I may receive a commission (at no additional cost to you). Thanks for your support in this way.

I love to can fruit, and so I was very excited when the publishers of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes asked me to test a recipe from their book, free of charge, for my honest review. 


My love affair with canning began a few years ago when I made my first batch of jam, under the guidance of my mother and I have never looked back.

 The inspiration for me wanting to learn how to can food came with the family farm, which had a mini-orchard filled with apple, peach, and plum trees.  Since then, I’ve made blackberry, peach, plum, and strawberry jams as well as applesauce.

 
In fact, I enjoyed canning so much, that I planted apple and peach trees in my garden.
 
I must admit that it took me a long time to decide what recipe to choose because all of them were so tempting.  Who wouldn’t want to make blueberry-lemon jam, grapefruit marmalade, raspberry-lemonade jam, or vanilla bean-citrus marmalade?
In addition to creative jam recipes, there are also many delicious recipes for preserving fruits and vegetables as well as savory selections.
In the end, I chose to make a variation of nectarine-sour cherry jam.  
 
For this recipe, you could use blueberries, blackberries, raspberries, or even strawberries in place of the sour cherries.  Because my husband and kids love blueberries, that’s what I chose.
 
 
Isn’t the color combination beautiful?
 
As it cooked, the jam mixture began to turn a delicious shade of purple.
 
Once the jam was finished cooking, I poured it into sterilized mason jars and processed it in a boiling water canner.
 
 
Now, I have seven jars filled with delicious jam for my morning toast.
 
It’s important to note that the cookbook doesn’t have a beginners section for those learning how to can and preserve fruit and vegetables – its focus is more on creative, canning recipes.
The equipment needed for canning isn’t expensive or complicated to use.

Shop Ball® and Kerr® products at FreshPreserving.com

I blogged about my first canning lesson from my mom, when we made peach jam several years ago, that you can read here.
 I’ve also written about my experience at making applesauce and blackberry jam.
 
How about you?  Do you like to can?  What is your favorite fruit, meat or vegetable to preserve?

 **I received the book, “Ball Brand, Can It Forward” for free.  However, my review and opinions are my own.**
Noelle Johnson, aka, 'AZ Plant Lady' is a horticulturist, certified arborist, and landscape consultant who helps people learn how to create, grow, and maintain beautiful desert gardens that thrive in a hot, dry climate. She does this through her consulting services, her online class Desert Gardening 101, and her monthly membership club, Through the Garden Gate. As she likes to tell desert-dwellers, "Gardening in the desert isn't hard, but it is different."

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2 replies
  1. Joyce
    Joyce says:

    I first helped with canning and jelly making over 50 years ago. I still like home grown and home canned best. My favorite fruit is peaches but I usually freeze them. I do make preserves with them as that is my favorite. My favorite veggie to can is blackeyed peas. I have some of the old Ball canning books. I would be interested to see if the new one has lower or no sugar recipes. I would like to make an all fruit spread with just peaches and Apple juice but haven't experimented with that as yet. Love your blog!

  2. arizonaplantlady@gmail.com
    arizonaplantlady@gmail.com says:

    Thank you for your kind words, Joyce. I may get to canning vegetable someday, but there are so many fun fruit combinations that I'm afraid that I'll never get too!

    I do encourage you to check out the new book.

    Best,
    Noelle – AZ Plant Lady

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