Nectarine jam for the winter - two fantastic recipes

Ripe nectarines contain more sugar than their closest relatives, peaches and apricots. This means that to make jam, you can use less sugar and stick to a 2:1 ratio (for 2 kg of peaches - 1 kg of sugar).

Tender nectarine jam

Sort through the fruits. Put the overripe and soft ones aside. They, like overripe peaches, will go to marmalade, or jam, but for jam you need dense and strong nectarines.

Wash them, cut them into slices and remove the seeds. Sprinkle the nectarines with sugar and leave to release the juice for a couple of hours.

Stir the nectarines very carefully with a spatula and place over low heat. It is not necessary to cook the jam in several batches. It is important that the syrup boils down, and with this ratio of sugar and nectarines, if you do not add water, this will happen quite quickly. Close half-liter jam jars and cover them with a blanket.

This is a fairly simple recipe, but you can complicate it a little and get a unique nectarine dessert.

Chocolate nectarine jam

Chocolate jam is not made on an industrial scale, because this dessert is not eaten in jars, but savored with spoons. Prepare a couple of jars first and you will understand why this is so.

• 1 kg nectarine;
• 0.5 kg sugar;
• 100 gr. bar of dark dark chocolate, or 100 gr. cocoa powder;
• 100 gr. kernels from nectarine seeds, or almonds;
• 2 tbsp. l. Amaretto liqueur or cognac;
• Vanilla, cinnamon, lemon optional.

Peel the nectarines, cut into slices and sprinkle with sugar.

Break the nectarine seeds and remove the kernels. They can be cut or left whole.

While you were working on the seeds, the nectarines have already released their juice and can be placed on the stove. After boiling, you need to reduce the heat and cook the jam for about 10 minutes.

Remove the pan from the stove and let the jam cool.

If you use cocoa, pour a little syrup into a separate bowl, add cocoa and rub the powder thoroughly so that there are no lumps, and then pour the chocolate mixture into the jam. If you have a chocolate bar, just break it into pieces and pour it into the pan in this form. Add the kernels, liqueur, and put the jam back on the stove.

Now you need to make sure that it does not burn, since cocoa thickens the syrup very much.

Check the condition of the syrup, but you shouldn’t cook it for more than 10 minutes. Place the jam into jars, close the lids and wait for it to cool.

Chocolate nectarine jam keeps well in the refrigerator or in a cool place for about 6 months. This relatively short shelf life of jam is due to the seeds/nuts. But no matter how much nectarine jam you make, it still won’t last until spring. After all, it is so tasty that it is eaten first.

Watch the video on how to make nectarine jam in a slow cooker: