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jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
    TIP Unlike most tree fruit, pears don’t ripen on the tree. Instead, they’re picked at maturity and kept in cold storage. To ripen pears at home, keep them at room temperature for 3 to 5 days until soft when gently pressed at the neck. Crystallized ginger, also called candied ginger, can be found in the baking aisle or bulk section of most grocery stores.

A PRICOT J AM
    With its bright flavour and colour, apricot jam is often a top pick of jam enthusiasts. This jam is simple to make, as the skins are left on and apricots are easy to pit and chop. Pick up some fresh apricots while they’re in season, then enjoy them in this jam all the year through. Try this one baked into oat squares or thumbprint cookies, or whisk together with ketchup, vinegar and a little chili oil for a quick chicken grilling sauce.
    MAKES SEVEN 250 ML (1 CUP) JARS
    3 lb (1.4 kg) ripe apricot
    2 tbsp (30 mL) lemon juice
    1 package (57 g) regular pectin powder
    5 cups (1.25 L) granulated sugar
    Rinse the apricots under cool running water. Finely chop the apricots, leaving the skins on, discarding the pits as you go.
    In a large, heavy-bottomed pot, combine the apricots and lemon juice. Stir in the pectin powder. Bring to a boil over high heat, stirring constantly. Lower the heat to medium. Pour in the sugar and continue stirring until the sugar is fully dissolved. Return the heat to high and bring the jam up to a full boil. Maintain a full foamy boil for 1 minute. Remove from the heat.
    Ladle into 7 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
    TIP Choose unblemished apricots that give slightly when gently squeezed. Apricots can be less juicy than other jam fruits, so it’s important to keep stirring after the sugar is added to prevent scorching. It may be helpful to have your sugar measured and set aside before you begin cooking.





N ECTARINE V ANILLA B EAN J AM
    One of my favourite fruits to eat fresh, succulent nectarines also make a beautiful jam. Here they’re combined with classic and comforting vanilla seeds for an extra-special spread. Enjoy on toast or spoon over slices of cheesecake or scoops of ice cream.
    MAKES FIVE 250 ML (1 CUP) JARS
    2½ lb (1.125 kg) nectarines
    1 vanilla bean
    1 package (57 g) regular pectin powder
    5 cups (1.25 L) granulated sugar
    Using a sharp knife, score an X in the bottom of each nectarine. Plunge them whole into a large pot of boiling water for 1 minute, then transfer with a slotted spoon to a large bowl of cold water. Slip off and discard the skins. Holding each nectarine over a large, heavy-bottomed pot, tear open the fruit, discarding the pits. (If using clingstone nectarines, simply cut out the pits with a knife.) Use a masher to crush the fruit into a chunky consistency.
    Using a small sharp knife, slice the vanilla bean in half lengthwise. Using the back of the knife, scrape out the tiny black vanilla seeds. Add them to the pot, along with the bean itself.
    Stir in the pectin powder. Bring the mixture to a full boil, stirring constantly to prevent scorching. Stir in the sugar. Return to a boil, stirring constantly. Maintain a full foamy boil for 1 minute. Remove from the heat. Skim off any foamy scum and discard the vanilla bean.
    Ladle into 5 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
    TIP A pink/orange blush varies depending on the variety of nectarine, but isn’t an indicator of ripeness. Instead, choose nectarines with a vivid yellow background colour. If your nectarines are firm when purchased, leave them at room temperature for a few days to become ripe, juicy and tender to the touch.

P EACH J AM
    Enjoy the flavour of