Apple-nectarine puree

Ingredients for 1 servings:

• 10 m.-sized apples, floury (Klarapfel, Augustapfel)
• 6 nectarines, very ripe
• n. B. water

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Summer in a glass, makes about 6 glasses of 250 – 300 ml each.

Rinse the jars and lids with boiling water. Wash the fruit, chop it into small pieces, and place it in a saucepan. Add two fingers of water and simmer for about 45 minutes. Depending on the apple variety, cook until it becomes a puree. Stir occasionally so it doesn’t stick to the bottom of the pan. But be careful, it tends to splash out of the pan! Then strain through a fine sieve. Pour into the prepared jars and seal tightly. Line the bottom of a large pot with wooden pieces (e.g., wooden spoons, collected sticks, etc.). Place the jars on the wood and fill the pot with hot water, no higher than the top of the jar lids. Bring the water to a boil and then simmer the jars for 15 minutes over medium heat (90°C). Then remove the jars and let them cool at room temperature on a blanket or towel. The lids will seal with a slight “click” as they cool. If this doesn’t happen and the lid gives way under pressure after cooling, store these jars in the refrigerator and enjoy within the next few weeks. Sealed jars will keep for several years. However, the color may change, so store in a cool, dark place (e.g., in the cellar). The jam is particularly suitable for windfall fruit and overripe, discounted items offered at low prices in supermarkets.