Nectarine jam
Now it's time for the preserves. We're making fresh, homemade nectarine jam. With its orange color and a hint of cinnamon, it not only fits into the cooler autumn mood, but also brings it to your breakfast table. Easy to prepare and has a particularly long shelf life thanks to the SEVERIN preserving jar. Fresh, fruity, homemade - just like grandma used to make.
Preparation time 15 minutes
Cooking time 30 minutes
Ingredients
Ingredients for 1 portion
Nectarine jam
- 500 g nectarines (weighed without stone)
- 170 g gelling sugar, 3:1
- 1 pinch of cinnamon
- 1 lemon
- 1 vanilla pod
Preparation
- Wash and puree the nectarines.
- Stir the zest of half a lemon and the juice of half a lemon into the fruit purée.
- Add the vanilla pod, gelling sugar and a pinch of cinnamon and bring to the boil for 5 minutes.
- Remove the vanilla pod and pour the jam into jars.
- Place the insert rack in the preserving machine. Close the jars and place in the preserving machine. Fill with at least enough water so that the topmost jar is ¾ full of water.
- Heat the water to 80 °C as described in the operating instructions. Put the lid on and hold the temperature for 30 minutes.
- Once boiling is complete, switch off the preserving machine and carefully remove the hot jars.
