Ingredients
1.6kg ripe yellow flesh nectarines
1kg Chelsea Jam Setting Sugar
10g butter
4 x 250ml jam jars with lids
Method
Using the point of a knife, score each nectarine. Place in a bowl then cover with boiling water and leave until the skins start to pull away from the fruit. Peel the fruit. Remove the stones from the nectarines and chop flesh into a very fine pieces. Weight of the fruit should be 1kg.
Place the fruit and Chelsea Jam Setting sugar into a large heavy based 6 litre pan saucepan. Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter. Bring to a rapid boil.
Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking. Remove the pan from the heat then test for set.
Test for set: Spoon a small amount of jam onto a cold plate. Allow to cool slightly, then draw your finger through the jam. If the surface wrinkles, then remove from the heat. If the surface doesn’t wrinkle then return to the heat and boil for a further 2 minutes, remove from heat and test for set again. Pour into sterilised jars and seal.
To sterilise jars
Preheat oven to 100°C. Wash jars in warm soapy water, rinse and dry thoroughly. Place the empty jars and lids on a tray in the oven while you make the jam. They should be hot when you pour in the jam.
Recipe courtesy of Food in a Minute.
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Overall rating
Recipe Rating: 4
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