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Nectarine and apple jam

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Ingredients for 1 servings:

  • 800 g nectarine(s), (weighed pitted)
  • 200 g apples (pitted weight), sour
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 minutes; Total time approx. 1 day 19 minutes

refreshingly different

Preparation: Rinse 4-5 screw-top jars with hot water and set aside. Wash and core the nectarines and apples. I don’t peel the fruit for better flavor. Preparation: Puree the fruit with the gelling sugar and cook the fruit puree according to the package instructions. Immediately pour into the screw-top jars and seal tightly. Let stand for 24 hours to cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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