Nectarine Jam
This is a great way to use up nectarines that are taking time to ripen, or to preserve them if you have too many. Super versatile and super delicious.
Substitutes:
- No nectarines? You can try this recipe with other stoned fruit like peaches, apricots or plums instead.
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Servings: 10
Ingredients:
nectarine (chopped)
caster sugar
water
½ lemon (juiced)
Recipe:
Put the chopped nectarines, water and sugar into a small saucepan.
Place the pan on a low heat to gently dissolve the sugar, stirring occasionally. Do not simmer.
Once the sugar has dissolved, turn the heat up to medium and bring the pan to a gentle simmer.
Add the lemon juice and cook for 30 minutes, or until the fruit has softened to a glossy, jammy consistency. Remove the pan from the heat. Stir with a wooden spoon to crush the nectarines to the desired consistency.
Finally, add the hot jam to a clean jar using a ladle and jam funnel. Shut the lid tightly immediately.
Here are some ideas for serving:
- Spread it on toast, muffins, pancakes or crepes.
- Use it as a topping for desserts such as yoghurt, steamed pudding, rice pudding or ice cream.
- Pair with cheese.
- Add it to cake batter, cookies and baked desserts.
How to store
The jam is best stored in a cool, dark, dry place for up to 3 months (as long as it’s unopened). Once opened, store in the fridge and consume within 1 month.
