Nectarine jam is the nomero uno that comes to most people’s mind when it arrives to a comfort meal. Today, we will provide you steps on preparing a appetizing Nectarine jam.
We hope you got insight from reading it, now let’s go back to nectarine jam recipe. To cook nectarine jam you only need 5 ingredients and 12 steps. Here is how you cook it.
First of all, below are the ingridients that you should prepare to make Nectarine jam:
- Use 3 lbs of nectarines (after the stones have been removed).
- Take 3 lbs of sugar.
- Prepare of Juice of two lemons.
- Provide 250 ml of bottle of Certo pectin.
- Use of Large knob of butter.
After preparing the ingridients, now we are set to make our yummy Nectarine jam:
- Cut the fruit into small chunks and put into a large jam pan.
- Add the juice from the lemons.
- Add the sugar to the pan and stir thoroughly. Drop in the knob of butter to stop the jam foaming when it boils..
- Bring the mixture to a full rolling boil and boil for 4 to 5 minutes, stirring regularly to avoid sticking..
- Put a freezer proof dish into your freezer to cool..
- Remove pan from heat and add the Certo, stirring well. Return to the heat and bring back to boiling point. Boil for a further 1-2 minutes..
- Test for setting by putting a small amount of the juice onto the cooled dish and return it to the freezer to cool quickly. Remove and draw your finger across the juice. If a skin has formed and it wrinkles setting point has been reached..
- Remove pan from the heat and allow the jam to cool slightly – this will help to stop the pieces of fruit rising to the top of the jars..
- Whilst the jam is cooling wash the jars, rinse in cold water and place on the racks in the oven..
- Heat oven to cool setting 90-100C. After 10 minutes the jars will be ready..
- Using a jug, fill up the jars to half an inch from the top. Allow to cool completely..
- Cover the jam with jam pot covers or make your own from greaseproof paper. Put on the jar lids, label and store in a cool, dark place. Enjoy!.
Nectarines that are firm-ripe work better for jam than very soft ones. The fruit holds up better to cooking and the gel is firmer when this jam is made with. Remove jam from heat and funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for ten minutes. Enjoy the summery taste of nectarines any time of year!
Recipe : Nectarine jam
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