Jam!

The original plan was to make some raspberry rhubarb jam, but the rhubarb I had gotten was starting to get a little iffy. Nectarines are in season right now, and they are one of my favorite fruits, so they were the next obvious choice.

I used a recipe from Butter is Love, and it turned out wonderfully.

It is perfectly sweet - I am not a fan of super-sweet jams and jellies.

The only thing I think I messed up on is the setting of the jam. I don't think I had it at a hard enough boil, so it is not as thick as normal jam. It isn't runny though, so I'm happy! One question though, will the fact that it didn't set affect the shelf life of the jam? I would hate to lose all of my hard work!