NECTARINE JAM
Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).
Provided by Kathy228
Categories Fruit
Time 1h15m
Yield 4-5 half pint jars
Number Of Ingredients 4
Steps:
- Cook all ingredients at a very mild boil for 30-minutes.
- *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
- Skim foam off surface.
- Ladle into sterilized jars.
- Process in boiling water bath for 10-mins.
Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3
SMALL BATCH NECTARINE JAM - CONSERVE METHOD
Steeping the fruit in the sugar beforehand extracts the juice and makes for a delicious jam bursting with flavour. Three ingredients and 4 large fruit make two jars of jam. Vegan Friendly
Provided by Helen Best-Shaw
Categories Jams and Preserves
Time 8h
Number Of Ingredients 3
Steps:
- The sugar is 80% weight of fruit (about 4 large nectarines)
- Cut up and remove the stones from the nectarines and place in a bowl. Cover with the sugar, add the lemon juice, stir, Cover. Leave overnight
- Pour into a medium saucepan - gently heat until the sugar has dissolved. Lightly mash with a potato masher to break the fruit up.
- Place jam jars and lids in the oven at 135°C/Gas mark 1
- Bring to a rolling, but not rapid boil until setting point is reached. 105°C or spoon from the freezer sets and wrinkles on the top when poked.
- Allow to stand for a few minutes. Pour into hot jars - seal and allow to cool.
Nutrition Facts : Calories 63 kcal, Carbohydrate 16 g, Sugar 15 g, ServingSize 1 serving
NECTARINE AND PEACH JAM WITH LEMON VERBENA
This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you'll use a method from Christine Ferber, one of France's eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.
Provided by Melissa Clark
Categories breakfast, condiments
Time 1h
Yield 3 half-pint jars
Number Of Ingredients 5
Steps:
- Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight.
- The next day, if you plan to can the jam, prepare the jars according to the instructions here.
- Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
- Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it's ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
- If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 1 gram, Carbohydrate 284 grams, Fat 2 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 257 grams
NECTARINE-RASPBERRY JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 5
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
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