1.3kg ripe nectarines
1kg Chelsea Jam Setting Sugar

Place a saucer in the freezer. Halve nectarines and remove stones. Chop fruit into small pieces or blitz in a food processor.
In a large saucepan combine chopped fruit and sugar and cook over a low heat stirring until the sugar has dissolved. Increase heat and boil rapidly for 4 minutes.
Remove from heat and test for ‘set’ by spooning a small amount of jam onto the cold saucer, the surface should wrinkle when a spoon is pushed through it. If it doesn’t wrinkle, return to boil for 1-2 minutes then test for set again.
Once ready, ladle hot jam into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.

Makes 4 x small jars.

Easy Fruit Tart
Slice your favourite fruit and arrange on a circle of ready-made puff pastry on a greased baking tray. Gently heat ¼ cup of jam then brush it liberally over the fruit to give it a glossy glaze.
Bake at 200°C for 15-20 minutes until pastry is cooked through. Dust with Chelsea Icing Sugar and serve with vanilla ice cream or cream.

Get jam making tips here:
http://www.chelsea.co.nz/better-baking/jam-making/