Nectarine and Vanilla Jam
Makes 2 small jars
400g/14oz ripe nectarines, chopped and stones removed
400g/14oz preserving sugar
1 vanilla pod, split lengthways
Juice of 1 lemon
2 tsp butter
Place the chopped nectarines, sugar, vanilla pod and lemon juice in a saucepan with 200ml of water and simmer until the fruit is soft. Pulp the fruit using a metal hand blender or a masher and then bring to the boil. Boil the jam until setting point is reached and the jam is thick and syrupy, stirring to ensure it does not burn. To test for set, either use a jam thermometer or place a saucer in the freezer to chill and then drop a little jam onto it and leave to cool for a few minutes. If a film forms forms and the jam wrinkles when you press with your finger, the setting point has been reached. Add the butter to the pan and stir until melted, then decant the jam into sterilised jars, seal and store in a cool dark place. The jam will keep for about one year but once opened, must be store in the refrigerator and used within a month.
Nectarine and Vanilla Jam 
8 comments:
Hi Hannah,
That looks like a lovely jam. I make quite a lot of jams but I've never come across a recipe that takes a little butter as this one does. Is there a reason for it or does it just taste nice?
Hello Catofstripes - I always add a little butter at the end of making jam - it makes the jam nice and shiny and reduces and foam or bubbles and gives a buttery taste. If you prefer, you could omit the butter!
Thanks
Hannah
xxx
Yum.... will make it soon! Thanks Hannah!
Hannah this sounds amazing. What a nice combination of flavors.
Hannah that sounds lovely. Just one small question - did you remove the nectarine skins?
Andrea - I didn't remove the skins. I do when I make peach jam as the skin is quite tough but the nectarine skin is thinner and I quite like the bits it adds to the jam. If you wanted to you could remove the skins - simply blanche the nectarines in boiling water for a few minutes and then peel the skins away when cool enough to handle. Hope this helps.
Hi Hannah
This jam sounds lovely! I have everything except preserving sugar - I only have normal - do you think it will still set? I am happy with a soft set as I think it will get used up rather quickly with a variety of desserts....
Hi Anonymous
It should be fine with normal sugar - the preserving sugar is just needed for the added pectin which will help to set the jam but if you are happy to have it runny I am sure normal sugar will work fine
Hannah
xx
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