The nectarines were fabulous though, so I substituted them in a peach jam recipe. Then I realized I didn't have bottled lemon juice, so I used real lemons as I didn't want to go back to the store. I am not sure why the recipes call for bottled lemon juice .A word about lemon juice that I heard from my mother-in-law; Make sure to read the ingredients, your generic store brand may sell a bottle that is not 100% lemon juice!
Another substitute was honey. I make the low-sugar jam anyway, but I decided to add one cup of sugar only and one cup of honey. I wasn't sure how the honey would flavor the jam but I don't think you will notice. I also left the skins on the nectarines, it added more color to the jam and they boiled down anyway.
From left to right a few canning essentials: A good apron made by sister, a magnetized stick for fishing the lids out of the simmering water. What is that called anyway? A ladle, better if its a brighter color only because it seems more exciting. Tongs to grab the jars out of boiling water, rings for the jars and a crocheted pot holder that I use to hold the hots jars while I am screwing on the lids.
Here you can see how beautiful the jam looks. Sadly you can't smell how great it is, I certainly enjoyed it. I was trying to get another shot of the great apron with its cool buttons that fasten at the waist, no ties to get in the way.
And success! Love hearing those lids give a satisfied pop. After all the jam was canned, I realized that I hadn't even tasted it so I made a piece of toast, then I made another one, my husband ate both of them and I only had an empty plate to photograph. I got the idea that it was a successful experiment. Maybe you will make some and let me know how it turns out.