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Speedy Nectarine Jam

Name: Speedy Nectarine Jam
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1.6kg ripe yellow flesh nectarines; 1kg Chelsea Jam Setting Sugar; 10g butter; 4 x 250ml jam jars with lids

4.5

Preparation

15 mins

Bake

15 mins

Difficulty

Easy

Servings

The quickest and easiest nectarine jam you'll ever make.

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Ingredients
Method

Ingredients

1.6kg ripe yellow flesh nectarines
1kg Chelsea Jam Setting Sugar
10g butter
4 x 250ml jam jars with lids

Chelsea Products in Recipe

Jam Setting Sugar

Make jam in minutes!...

details

Reviews

2

What did you think of this recipe?

Petra

Easy to follow recipe but took a lot longer than 30 mins. Skins only pull away on ripe nectarines, so I had patchy areas of skin not peel off. Used a peeler to remove the rest of the skin. Final product tastes great!

KiwiCarol

I was surprised when the jam reached setting point so quickly, as per the instructions. I have found nectarine jam does not have the intensity of flavour that apricot and plum jam have, so today I experimented with adding 1/8th of a teaspoon of 'five spice' to the jam for the last minute or two of boiling. It intensified the fragrant fruitiness without tasting spicy.

Method

Using the point of a knife, score each nectarine. Place in a bowl then cover with boiling water and leave until the skins start to pull away from the fruit. Peel the fruit. Remove the stones from the nectarines and chop flesh into a very fine pieces. Weight of the fruit should be 1kg.

Place the fruit and Chelsea Jam Setting Sugar into a large heavy based 6 litre pan saucepan. Heat fruit and sugar over low heat, stirring occasionally until the sugar dissolves. Add the butter. Bring to a rapid boil.

Boil for 4 minutes, carefully skimming off any foam that forms on the surface during cooking. Remove the pan from the heat then test for set.

Test for set: Spoon a small amount of jam onto a cold plate. Allow to cool slightly, then draw your finger through the jam. If the surface wrinkles, then remove from the heat. If the surface doesn't wrinkle then return to the heat and boil for a further 2 minutes, remove from heat and test for set again. Pour into sterilised jars and seal.

To sterilise jars : Preheat oven to 100°C. Wash jars in warm soapy water, rinse and dry thoroughly. Place the empty jars and lids on a tray in the oven while you make the jam. They should be hot when you pour in the jam.

Recipe courtesy of Food in a Minute.