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Nectarine and elderberry jam

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Ingredients for 1 servings:

  • 1 kg nectarine(s), ripe, pitted
  • 250 ml elderflower syrup
  • 500 g gelling sugar 3:1
  • 150 g sugar, approx., to taste
  • 1 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash and pit the nectarines, then cut them into wedges and puree them in a blender with the lemon juice. Combine the sugar and gelling sugar in a large saucepan and add the pureed nectarines. Bring the mixture to a boil and simmer for about 4 minutes, stirring constantly. Then fill the prepared jars to about 1 cm below the rim and let cool. This recipe makes 10 220 ml tulip jars.

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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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