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Tipsy nectarine jam

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Ingredients for 1 servings:

  • 700 g nectarine(s) (only the flesh weighed)
  • 50 ml peach liqueur
  • 1 packet of vanilla sugar
  • 2 lemon(s), the juice
  • 8 sprigs of thyme
  • 1 tsp citric acid
  • 370 g gelling sugar 2:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

With peach liqueur and thyme

Blanch the nectarines in boiling water and peel them. Remove the flesh from the pit and weigh the fruit. Purée the nectarines with the liqueur, lemon juice, and lemon acid in a tall saucepan. Stir in the remaining ingredients and bring to a boil while stirring. Boil gently for 4 minutes. Remove the thyme sprigs, pour the jam while still hot into prepared screw-top jars, and immediately seal them tightly. The nectarines can also be used with the skin on. This will give the jam a slightly richer color and make it less velvety.

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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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