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
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Arslan Hussain
[email protected]I love this recipe! The jam is so easy to make and it tastes amazing. I've made it several times now, and it's always a hit with my family and friends.
Jose Ayende
[email protected]This jam is delicious! I made it with fresh peaches and nectarines from my garden, and it turned out perfectly. The lemon verbena gives it a really nice flavor.
Kakish Blair
[email protected]I've made this jam several times now, and it's always a hit. It's the perfect balance of sweet and tart, and the lemon verbena adds a really nice flavor.
Keya islam Bosra
[email protected]This jam is a great way to use up summer fruit. I made it with a mix of nectarines, peaches, and apricots, and it turned out beautifully. The lemon verbena adds a lovely floral flavor.
Carrie Bell
[email protected]I love this recipe! The jam is so easy to make and it tastes delicious. I've made it with both nectarines and peaches, and both versions are great.
Aspit Gamers
[email protected]This jam is amazing! I made it last weekend and it turned out perfect. The lemon verbena gives it a really unique and delicious flavor. I will definitely be making this again.