Perfumed nectarine jam
From LA Times and adapted from Valerie Gordon of Valerie confections
Ingredients
- 2 pounds pitted, cut-up nectarines
- 1 3/4 pounds sugar (about 4 cups)
- 2 tablespoons lemon juice
- 1 teaspoon chopped lemon verbena (or 2 teaspoons chopped basil or 1 teaspoon chopped rose geranium)
Details
Servings 5
Cooking time 40mins
Adapted from latimes.com
Preparation
Step 1
1. In a large, heavy-bottom pot, stir together the nectarines and sugar until thoroughly combined. Warm over medium heat, stirring occasionally, until the mixture is liquid and flowing. Bring the mixture to a full boil, stirring occasionally to keep from sticking. Remove the pan from the heat, stir in the lemon juice and set aside for at least 8 hours to give the fruit time to macerate. If you're going to leave it for more than a day, refrigerate after 8 hours.
2. When you're ready to finish the jam, ladle two to two-and-a-half cups of fruit and syrup into a nonstick skillet and place over medium-high heat. Add the lemon verbena and cook, stirring constantly, until the mixture falls from the side of a spoon or spatula in sheets, or until a drop of the mixture spooned onto an ice cold plate gels and is firm, about 3 to 5 minutes (add 2 to 3 minutes if the mixture has been refrigerated).
3. Spoon the mixture into a container and refrigerate until ready to use. If you prefer to can traditionally, follow the instructions from the jar manufacturer.
4. Repeat with remaining fruit and syrup.
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