• Sarah L Samuels

Nectarine Jam

I have made many jars of jam over the years and I used to sell it in my cafe. This week I was given quite a few punnets of Nectarines, so I decided to make it into jam so that I could use it in my baking and enjoy it on my homemade bread!


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To start put the jam jars in the oven at 140 degrees centigrade (120 fan) faced down on a baking tray.

Then place two saucers in the freezer to use later.




Take the nectarines and cut around the stone and cut into roughly 1cm cubes. I left the skin on the nectarines.



Put them into a large pan or jam pan if you have one.



Add the juice of 2 lemons and on a low heat stir until the nectarines start to go soft.



Then add the same weight in sugar.



Dissolve the sugar on a low heat stirring all the time so the sugar doesn’t burn.



Once the sugar is fully dissolved turn the heat up and boil for about 10 minutes until the fruit starts to break down and the jam starts to thicken.



Take one of the saucers from the freezer and take a small amount of jam and put on the saucer and place in the freezer for a minute.



Then rub your finger through the jam and if it wrinkles then it is ready. If it doesn’t then continue to boil and keep testing every 5 minutes until it wrinkles.



Add a knob of butter after setting point is reached as this will reduce any foam on the surface of the jam.




Take the jars out of the oven and fill them with the jam and put the lids on tightly.




Nectarine Jam


Sarah’s servings: 6 Jars

Sarah’s skill: Medium


Ingredients:


1,000g Nectarines

Juice of 2 Lemons

1,000g Granulated sugar


Method:


  1. To start put the jam jars in the oven at 140 degrees centigrade (120 fan) faced down on a baking tray.

  2. Place 2 saucers in the freezer to use later.

  3. Take the nectarines and cut around the stone and cut into roughly 1cm cubes.

  4. Put them into a large pan or jam pan if you have one. Add the juice of 2 lemons and on a low heat stir until the nectarines start to go soft.

  5. Then add the same weight in sugar and dissolve the sugar on a low heat stirring all the time so the sugar doesn’t burn.

  6. Once the sugar is fully dissolved turn the heat up and boil for about 10 minutes until the fruit starts to break down and the jam starts to thicken.

  7. Take one of the saucers from the freezer and take a small amount of jam and put on the saucer and place in the freezer for a minute.

  8. Then rub your finger through the jam and if it wrinkles then it is ready. If it doesn’t then continue to boil and keep testing every 5 minutes until it wrinkles.

  9. Add a knob of butter after setting point is reached as this will reduce any foam on the surface of the jam.

  10. Take the jars out of the oven and fill them with the jam and put the lids on tightly.

Download recipe

NecterineJam
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Sarah's Extra slice........

Make sure you keep stirring the jam so that it does not burn.


Add a knob of butter after setting point is reached as this will reduce any foam on the surface of the jam.

Using a jam funnel makes filling the jars easier but it is not essential.


The jam will keep for a year in sterilised jars - if you don’t use it before then!!! Jam is a great thing to make if you have excess fruit in your garden as it will keep for a year and you can use it in your baking even when not in season.



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