Nectarine jam

Ingredients for 4 servings:

• 900 g nectarine(s)
• 500 g gelling sugar 2:1, organic
• ½ jar juice, e.g. red grape juice
• 1 sprig(s) rosemary
• 1 pinch of Espelette allspice
• 1 lemon(s), organic
• 5 g citric acid
• 1 shot of fruit brandy or liqueur

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 4 minutes

Recycling leftovers instead of disposal

Wash and dry the nectarines, cut them into wedges, and chop them finely. Mix them well with the gelling sugar and let them juice. Finely chop the rosemary needles and stir them into the fruit mixture. Wash the lemon in hot water, dry it, grate the zest, and squeeze out the juice. Pour the fruit juice into a saucepan, mix well with the nectarines and the spice mix, and bring to a boil. Add the citric acid, lemon juice, and zest, and boil gently for 4 minutes. Add the fruit brandy or liqueur, stir, and test for setting. Pour into jars. This isn’t my favorite jam, but the nectarines were absolutely unusable: floury, bone-dry, and flavorless. So don’t throw away the remaining 900g; make jam instead. The resting time should depend on the fruit. I let my dry ones rest for about 3 hours.