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Nectarine jam with lemon balm and orange juice

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Ingredients for 1 servings:

  • 1 kg nectarines or peaches
  • 2 orange(s), the juice
  • 20 leaves of lemon balm
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Immerse the peaches in boiling water for about 10 seconds, then refresh in ice-cold water; then peel off the skin, halve, and remove the stones. Cut the flesh into small pieces. Mix with orange juice and finely chopped lemon balm and pour into a tall saucepan. Add the gelling sugar and bring the mixture to a boil while stirring. Let it simmer for 4 minutes. While still hot, pour into jars, seal immediately, and turn upside down for about 5 minutes. Turn the jars over frequently as they cool to ensure the lemon balm is evenly distributed throughout. This recipe yields approximately 4-5 230 ml 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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