Other Jam Successes

All of the cookbooks suggest making jam without pectin products, because pectin products require a lot of sugar. my mom always used Certo pectin, so that is where i turned when i made my first batches of jam this summer. the production time is less than half of what it is to make jam without pectin.
Following the certo package instructions makes it very easy. The most important thing is to get great ripe fruit, in season. i do deviate from my mum's tradition in that i use the Certo Light, which requires about 1/2 the sugar as the regular Certo. the result is a gorgeous fruity jam where sugar doesn't overpower at all. mmmmm

Above is the peach jam made in august from Niagra region peaches. Unbelievable good. This jam tastes like fresh peaches. Very simple, and delicious! one batch of jam is a few peaches short of a basket (pint?) so there are some left over for eating fresh. how could i resist?

Blueberry jam. Straight up. this jam set more loosely than the peach, but tastes like a fresh blueberry compote. fabulous on home made cornmeal muffins.
The big surprise of the summer for me is this jam: plum nectarine. holy crap this jam is good!!!! i only used 3 nectarines, and the rest was the very cheap italian plums that are everywhere in august/september. wow! the flavour is amazing! good to note: the jam is a hideous greeny-brown colour until it cookes, then it is a gorgeous red-gold-red colour. sooo good.