When life gives you more nectarines than you can eat before they spoil, there’s only one thing you can do…
And, making just enough for one jar is the perfect solution, because, as it often happens, you only have a few ripe fruits to contend with.
This recipe and method is very easy and requires no canning expertise.
It uses no added pectin, as there is enough pectin in the nectarine peel and the lemon juice combined to do the job.
And in a matter of about 30 minutes you have yourself a nice homemade jar of perfect jam!
Give it a try with nectarines, and also peaches or apricots.
Enjoy and have a great weekend everyone.
Nectarine One Jar Jam
*recipe created by Mary Grace
*makes 1 jar of jam, about 1 1/2 cups
2 1/2 to 3 cups chopped nectarines (about 5-6) (do not peel them)
1 cup sugar
Juice of 1 lemon
1/2 tsp Almond extract or 1 tbsp brandy (optional but really good with nectarines or peaches)
1 tsp butter
In a medium pot stir together sugar and lemon juice, add fruit and cook over medium heat, stirring frequently, until sugar has dissolved.
Stir in almond extract or brandy if using.
Turn heat up to med-high, bring mixture to a boil, and continue cooking for about 20 minutes, stirring often, keeping it at a full boil.
(when mixture starts to foam, stir in the butter to get rid of it,this little trick really works!)
After about 15 minutes, mixture should start to thicken up into jam consistency.
Continue to cook, stirring often to prevent burning, and using a fork mash the fruit to help it break down a bit.
Do this for about 7 min, or until the mixture coats your spoon and does not drip off easily.
Remove from heat, transfer to a clean glass jar, let cool 5 minutes, then cover and let cool completely.
Use to your heart’s content, as a spread on your favourite breakfast breads, or over ice cream
Store leftovers in the fridge. (It will last at least a couple of weeks)
*you can also make the jam and freeze it if you wish