A-Z of Homemade Jellies and Jams by Two Magpies Publishing

Author:Two Magpies Publishing [Publishing, Two Magpies]
Language: eng
Format: azw3
Publisher: Read Books Ltd.
Published: 2015-09-24T16:00:00+00:00

N is for... Nectarines

Nectarines are delicious stone fruits, similar to peaches but with a lovely smooth skin. Make sure to buy them when they are in season (and therefore cheaper). Making nectarine jam is the perfect way to preserve the juices of these fruits to enjoy at a later date. They are naturally sweet and would therefore be delicious with any manner of desserts; a gorgeous addition to pies, crumbles, and tarts. The combination of nectarine and plum is a fantastic one too, so why not try replacing half the nectarines with plums, for a truly exciting jam?

Nectarine Jam

Ingredients

1kg Nectarines (or 500g Nectarines, 500g Plums)

900g Golden Granulated Sugar

Knob of Butter

Method

Place the Nectarines (chopped into chunks) into a heavy-bottomed saucepan.

Bring to a slow boil, and cook the fruit for roughly thirty minutes (or until soft)

Add the sugar and stir until completely dissolved.

Raise the heat and cook on a full boil for about ten minutes.

At this point, check the setting point of your jam (see Temperature) – and if it wrinkles then it is finished cooking.

Remove the jam from the heat and skim off any scum which may have risen to the surface.

After this, stir a knob of butter across the surface, and this will also help to dissolve any remaining scum.

Allow to cool slightly, and pour into warmed, sterilised jars. Seal and Label.

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