John Myers
Plum, Nectarine and Carrot Jam
The perfect plum, nectarine and carrot jam recipe with a picture and simple step-by-step instructions.
- 480 g Plums fresh, blue round
- 235 g Fresh nectarines
- 70 g (medium) Carrot yellow
- 180 Milliliters Eu red wine
- 35 g Lemon juice concentrate
- 25 Milliliters Liquid sweetness
- 1 bag Gelierfix 3: 1
- Wash fruits and vegetables thoroughly. Stone the plums. The skin of the plums does not have to be removed. Peel the carrot (s) + nectarines. Remove any pips from the nectarines. Chop everything up roughly. I press the pieces through the rotary grinder. I then process the fruit / fruit mixture again with the blender.
- Now I add the other ingredients and mix everything in well. The mass is then allowed to permeate for a while. Depending on the type of fruit, adding lemon juice is highly recommended, otherwise there could be problems with the mixture not gelling after cooking. Based on my experience, I always add lemon or lime juice concentrate.
- In the meantime you can prepare the glasses. The easiest way to use screw-top jars, which you rinse in hot water.
- The jars are prepared and the fruit / vegetable mixture is well drawn, then you put the “porridge” in a pot that is large enough depending on the amount (only about 1/2 full so that nothing boils over and the risk of splashing is lower). Bring the mixture to a boil over medium heat, stirring constantly. From now on the actual cooking process begins. Let simmer for 3-5 minutes and keep stirring so that nothing sticks to the bottom of the pot. Now fill the glasses to the brim, screw the lids on and stand on the lid and let them cool for a few minutes. When licking the pot, you get a foretaste of the finished jam.
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