John Myers
Ingredients for 1 servings:
- 750 g nectarine(s), pitted and weighed
- 1 lemon(s), organic
- 250 g coconut blossom sugar
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes
without gelling sugar, for approx. 4 glasses
Wash and pit the nectarines, weigh out 750g, and then cut into small pieces. Finely grate the lemon zest (don’t use the white part), chop it into small pieces, and puree it with the nectarines. Add the sugar and simmer on low heat for about 15-20 minutes. The lemon zest slowly produces pectin, which thickens the mixture. This eliminates the need for unhealthy gelling sugar, which unfortunately contains hydrogenated fats. The jam will be a little darker because the sugar is brown. It’s not quite as sweet as processed sugar and tastes a bit like caramel and vanilla. After washing, I rinse the jars again with boiling water to ensure they’re as germ-free as possible. After filling them with the hot jam, I turn them upside down for about 10 minutes to prevent germs from forming there. I was able to make four jars.
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