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Nectarine and carrot jam

updated

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Ingredients for 1 servings:

  • 700 g nectarine(s)
  • 300 g carrot(s)
  • 1 pack of gelling sugar, 2:1
  • 300 ml water, possibly more or less

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 49 minutes

Chop the nectarines and carrots and cook in a saucepan until soft, covering the bottom of the pan with water to prevent burning. Purée the mixture with a hand blender; it shouldn’t be too thick. If not, add water until it reaches a liquid, slightly thick consistency. After puréeing, bring back to a boil. Then add the gelling sugar, stirring constantly, and cook for another 4 minutes. Then pour into hot, rinsed jars. After sealing, turn the jars upside down for about 10 minutes. Allow to cool. The jam will be solid by the next day.

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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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