A few days ago I bought a punnet of nectarines (13 for 50p) but soon their skin began to wrinkle and I thought I couldn’t eat all of them before they became to inedible so a friend suggested I made some jam with them. Well, I’ve never done that before and I can’t be bothered with fancy or time consuming recipes. I only want something quick and very simple. So I found the one below. After making the jam I tried it on a piece of toast. ‘Yes’, I thought, ‘mild, a bit like strawberry.’ So, that’s another string to my bow. LOL!!
Nectarine jam recipe.
The following weight ratios can be used for any combination of fruit.
6 fruit (de-stoned weight 236g)
Sugar 80% of the fruit weight (188g)
1 tablespoon of lemon juice.
Cut up fruit and remove stones. Ensure the fruit pieces are small (mine were too big so I reduced them with a blender).
Mix the sugar and lemon juice into the fruit.
Leave the mixture for a least one hour but overnight is better, to allow the sugar to draw out the juice.
Pour the mixture into a saucepan and heat gently until the sugar has dissolved.
Boil the jam until it reaches its setting point. This can be tested by taking a spoonful and holding it vertically. If some of it sticks, it’s ready; if runs off completely continue to cook. The other way to test is by using a thermometer and reading a temperature of 105C.
Once you think the jam can set, let it cool and put it into your containers.
Abstract watercolour painting on watercolour paper representing then tentacles of a branch being relieved of its selection of fruit, leaves and other bits of itself as they fall in a leaf like shape through the air to the earth.