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Strawberry-nectarine jam

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Ingredients for 1 servings:

  • 300 g nectarine(s), peeled and weighed
  • 100 ml pineapple juice
  • 90 g gelling sugar 3:1
  • 200 g strawberries, peeled and weighed
  • 60 g gelling sugar 3:1

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

Wash, stone, and dice the nectarines. Heat in a saucepan. Stir constantly, as the nectarines release very little juice and can easily burn. Add the pineapple juice and stir. Stir in 90g of preserving sugar and bring to a boil. Pour the jam into prepared jars, but only half to two-thirds full. Allow to cool. Meanwhile, chop the hulled strawberries into small pieces and heat in a saucepan. Add 60g of preserving sugar, stir, and bring to a boil. Pour the hot strawberry jam onto the cooled nectarine jam and seal the jars immediately. Do not turn the jars upside down, or the two jams will run together!

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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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