Peach and nectarine jam

Ingredients for 8 servings:

• 250 g nectarine(s), prepared and weighed
• 850 ml peach juice, a little less if needed
• 400 g sugar
• 1 sachet of Gelfix 2:1
• 1 pack of citric acid
• 5 tbsp white wine

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Wash, dry, and halve the nectarines. Stone them, cut the flesh into small pieces, and weigh them. Place the fruit pieces in a saucepan. Collect the juice that results from cutting the fruit and fill a measuring jug with peach juice to 850 ml. Now mix the Gelfix with 2 tablespoons of the 400 g sugar and stir in the 850 ml fruit juice. Also add to the saucepan. Bring this mixture to a boil over high heat, stirring thoroughly until everything is bubbling. Then stir in the remaining sugar with the citric acid. Bring everything back to a boil and simmer for 1/2 minute, stirring constantly – exactly according to the time! Stir in the white wine at the end. After boiling, skim off the jam and immediately fill to the brim in well-cleaned preserving jars. Seal the jars with twist-off lids and turn upside down for 5 minutes.