John Myers
Ingredients for 1 servings:
- 235 g nectarine(s)
- 165 g apricot(s)
- 200 g gelling sugar, 2:1
- ½ lemon(s), the juice
- 2 cl orange juice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes
makes 2 jars of 212 ml each
Quarter the nectarines, remove the stones, and chop very finely, then place them in a bowl. Quarter the apricots, remove the stones, and chop very finely. Add the lemon juice and stir. Place everything in a saucepan and turn the heat up to high. Add the gelling sugar and orange juice and mix well. Bring to a boil once, stirring constantly, then reduce the heat until the mixture is just simmering. Simmer for 5 minutes, stirring frequently, until the fruit has reduced to a puree, then turn off the heat. If the jam is still too chunky for your taste, mash everything in the pan with a regular potato masher and stir. Remove from the heat, pour 1 teaspoon of the mixture onto a small plate, and check if the jam is no longer too runny. If so, add a little citric acid and stir in. Now pour the hot mixture into small jars (twist-off), seal immediately, and let cool. The basement is still ideal for storage.
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