Best 2 Nectarine And Peach Jam With Lemon Verbena Recipes
Behold, the harmonious blend of sweet nectarines, luscious peaches, and the zest of lemon verbena, crafted into a delightful jam that will tantalize your taste buds and transport you to a realm of culinary bliss. In this guide, we will embark on a journey to discover the perfect recipe for nectarine and peach jam with lemon verbena, a delectable treat that promises to elevate your breakfast toast, pastries, and desserts to new heights of flavor and enjoyment.
Check out the recipes below so you can choose the best recipe for yourself!
NECTARINE AND PEACH JAM WITH LEMON VERBENA
This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you'll use a method from Christine Ferber, one of France's eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.
Provided by Melissa Clark
Categories breakfast, condiments
Time 1h
Yield 3 half-pint jars
Number Of Ingredients 5
Steps:
- Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight.
- The next day, if you plan to can the jam, prepare the jars according to the instructions here.
- Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
- Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it's ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
- If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 1 gram, Carbohydrate 284 grams, Fat 2 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 257 grams
NECTARINE JAM
Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).
Provided by Kathy228
Categories Fruit
Time 1h15m
Yield 4-5 half pint jars
Number Of Ingredients 4
Steps:
- Cook all ingredients at a very mild boil for 30-minutes.
- *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
- Skim foam off surface.
- Ladle into sterilized jars.
- Process in boiling water bath for 10-mins.
Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3
Tips:
- Choose ripe, fresh nectarines and peaches. This will ensure the best flavor and texture in your jam.
- Use a large pot or Dutch oven to make the jam. This will allow the fruit to cook evenly and prevent it from sticking to the bottom of the pot.
- Stir the jam frequently while it is cooking. This will help to prevent it from sticking to the pot and burning.
- Use a candy thermometer to test the temperature of the jam. The jam is ready when it reaches a temperature of 220 degrees Fahrenheit (104 degrees Celsius).
- Allow the jam to cool slightly before canning it. This will help to prevent the jars from breaking.
- Store the jam in a cool, dark place. The jam will keep for up to a year.
Conclusion:
Making nectarine and peach jam with lemon verbena is a great way to enjoy the flavors of summer all year long. This jam is perfect for spreading on toast, biscuits, or muffins. It can also be used as a filling for pies, tarts, and pastries. With a few simple ingredients and a little time, you can easily make delicious nectarine and peach jam with lemon verbena at home.
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