• Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.

  See full water bath canning instructions here.  

Make Your Jam

• Peel, pit, & coarsely chop peaches and nectarines.
• Chop plums in food processor.
• Combine fruit in a large pot and bring to a boil, stirring often. Mash fruit a bit if needed.
• Boil for ~20 minutes, stirring constantly. Keep boiling until it reaches your gelling point. see Making Jam Without Pectin to find your point.

Processing with a Water Bath Canner

• Fill hot jar with hot jam, leaving 1/4” headspace.
• Remove air bubbles, wipe rim clean, and place seal and ring.
• Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.
• When all the jars are filled and in the canner, bring the water in the canner to a boil. 

  Start processing time when water is boiling. Process for the length of time on the chart below.  Adjust for your altitude.

Cool Down

• After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.
• Allow them to rest for another 5 minutes. Then remove the jars and place them a few inches apart on a thick towel to cool completely.
• Leave them alone for about 12 hours.
• When they are cooled to room temperature, remove the metal bands, check the seals, label the jars and store them away