Between the Tiny Bee Concert and Jam Sesh, summer’s bounty of summer inspired me to make golden nectarine jam — using lemongrass tincture and ripe fruits from my neighbor.
Pick up some stone fruits, roll up a j, and let’s jam sesh! All you need are mason jars, a big pot, fruit, sugar, lemon, and about an hour of time.
How do you make c*nn*bis infused jam? An easy way to infuse jam is to stir in a spoonful of c*nn*bis infused honey. I like to make it infused using an alcohol-based tincture, which cooks off the alcohol during the jamming process and infuses the fruit jam with c*nn*binoids.
Nectarine Jam Recipe
PRINTABLE PDF
Make a c*nn*bis-infused jam using an alcohol-based tincture. Avoid using oil-based tinctures like MCT, olive oil, and coconut oil.
DOSING:
Makes 4-6 half-pint jars. Instructions for how to make c*nn*bis tincture.*
Low Dose // 10mg T*C per jar: You’ll need an alcohol-based tincture and 50mg T*C for the recipe.
High Dose // 100mg T*C per jar: You’ll need an alcohol-based tincture and 500mg T*C for the recipe.
INGREDIENTS:
1 lemon, juice, seeds and zest (for natural pectin)
2 pounds ripe nectarines, pitted and sliced with skin on
3 cups granulated sugar
Pinch salt
Alcohol-based c*nn*bis tincture*
DIRECTIONS:
1. Make Jam: Place nectarines, sugar, pinch of salt, lemon zest, and lemon juice into a large pot. Over medium heat, cook the fruit down until the fruit releases its juice and the mixture is a liquid consistency. Stir to combine the fruit juice and sugar.
2. Add Tincture to Make C*nn*bis-Infused Jam*: Add the alcohol tincture into the bubbling fruit liquid. The alcohol will cook off as the water boils off, leaving the cannabinoids in the sticky jam mixture.
If you made my c*nn*bis tincture recipe, use these amounts:
Low Dose // 2½ teaspoons (50mg T*C)
High Dose // 5 teaspoons of tincture (500mg T*C)
3. Bring to 220 degrees F: Boil on medium-low heat at a rolling simmer for 30-45 minutes until the liquid starts to have a thick jammy consistency. Adjust heat so it doesn’t boil over. Stir occasionally with a heat-proof spatula to prevent burning on the bottom of the pan.
Using a food thermometer: when it reaches 220-221 degrees Fahrenheit (104-105 degrees Celsius) it’s reached ideal set point. Turn off the stove and remove from heat.
Using the cold plate test method: Place a small plate in the freezer, drop a small amount of jam onto the cold plate, wait 30 seconds, and push the jam to see if it wrinkles slightly to check the consistency. Should be thick and gooey, and like molten lava, not thin and runny.
4. Can the jam: Pour jam into clean, sterilized mason jars. Can using a water bath method if you’d like to store the jam, or just spoon into a container without canning and eat it all before it goes bad.
How to Can Jam Using Water Bath Method
EQUIPMENT:
Canning jars (mason jars) with two-piece lids
Rubber tongs
Large stock pot
Rack that fits inside the pot
INSTRUCTIONS:
1. Bring a large stockpot of water to a rolling boil. Enough water that it covers the jars when you put them in with at least 1-inch of water above the top.
2. Place a low rack or something on the bottom of the pot so the jars don’t touch the bottom of the pot.
3. Sterilize empty mason jars and lids in the boiling water. Use heat-proof rubber tongs to safely handle the jars. Remove and dry on a clean towel.
4. Fill sterilized jars with hot jam. Be careful, the cooked jam is like hot lava. Wipe off any spilled jam on the sides and top of the jar.
5. Place the lids on and screw on the ring seal.
6. Place the filled jam jars into the boiling water. Bring it back to a rolling full boil for a few minutes.
7. Remove from the water bath and place on a clean towel to cool. Over the next 5 minutes to 15 minutes, you’ll hear the lids make a small popping sound as they pressurize. If the lid does not pop down, it has not been canned and sealed. Try again, or refrigerate and eat that jar first.
I’ll leave ya’ll with this sweet moment from last year’s Jam Sesh with Radicle Herbs…
XOXO, Christina W.
