Nectarine jam

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make nectarine jam for the winter? Prepare your food. To make jam, take firm fruits, without broken or damaged areas. Rinse the nectarines well and cut in half. Remove the pit from them and cut each half in half again. Inside the nectarine, cut off the part where the seed was.

2. STEP 2

   

   Then cut the nectarines into cubes and place them in a spacious bowl.

3. STEP 3

   

   Sprinkle the nectarines with sugar and shake until the sugar is evenly distributed between the nectarine pieces. Cover the bowl with a lid or cling film and leave for several hours to allow the nectarines to release their juice. I usually cut them the night before and let them sit overnight.

4. STEP 4

   

   Then place the bowl on the fire and bring to a boil. Boil the nectarines for 2-3 minutes. Turn off the heat under the bowl and cool completely.

5. STEP 5

   

   Use a slotted spoon to catch the cooled nectarines in another bowl and set aside for a while.

6. STEP 6

   

   Bring the remaining syrup to a boil and cook for 40-50 minutes until it reduces and becomes thicker. Add a little citric acid to the syrup. It will reduce the sugariness of sugar and will serve as an additional preservative when storing jam.

7. STEP 7

   

   Then place the nectarine pieces back into the syrup and bring everything together to a boil. Boil for 3-5 minutes. Remove the foam that will form on top with a slotted spoon.

8. STEP 8

   

   Pour the finished jam into sterilized jars and close with sterile lids. For information on how to sterilize jars, see the link at the end of the recipe. Cool the jam completely upside down, covered with a blanket. This way you will further sterilize the lids. Store the jam in a cool, dry place. Enjoy your winter tea!

Comments on the recipe

Yulia Morozova

11.08.2023

4.5

I’ll share another idea on how to close nectarines for the winter. Try this compote, I liked it.

Natalia M

11.08.2023

4.8

My neighbors' branch with nectarines broke and I got a bag of unripe fruits. They turned out to be unsuitable for eating; they were bitter and very hard. An excellent solution was to make nectarine jam for the winter. In purified form, I got 700 g of nectarine slices. Using the site's calculator, I easily calculated the weight of sugar I needed. True, a little later I realized that I needed to add another 100 g. But this is not for everyone, my fruits were just not sweet. Adding citric acid also improves the taste and also preserves the color of the jam. After boiling the syrup, I had to boil the nectarines longer to soften them. The skin of the nectarines gave a beautiful pink color to the jam, and the slices became transparent. Very beautiful and tasty jam! I ended up with a 600 ml jar.