Nectarine jam with rosemary

Ingredients for 1 servings:

• 1.4 kg nectarine(s), ripe (cleaned approx. 1 kg)
• 1 kg gelling sugar (1:1)
• 2 sprig(s) rosemary, fresh
• 1 lemon(s), untreated
• 2 drops of bitter almond flavor

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

Pour boiling water over the nectarines and let them steep for 10 minutes, then peel them. Halve and stone the nectarines, then dice them very finely. Mix them in a saucepan with the gelling sugar, cover, and let them steep for at least 2 hours, until plenty of juice has formed. In the meantime, prepare the jars. Roughly puree the nectarines with a hand blender. Wash the rosemary, pick off the needles, and finely chop. Wash the lemon in hot water and grate the zest. Squeeze the lemon juice. Add the rosemary, lemon zest, lemon juice, and bitter almond oil to the nectarines and bring everything to a boil while stirring. Boil the jam uncovered over medium heat for about 3 minutes. Then test for setting. Pour the hot jam into the prepared jars and seal immediately. This amount is enough for about 8 250 ml jars.