Nectarine Jam

Nectarine Jam

1. Wash the nectarines one by one with a fruit-specific detergent.

2. After washing the nectarine to control the moisture content, use a knife to remove the peach stones and cut the flesh into small pieces.

3. Pour the chopped nectarines and sugar into the pot and stir evenly. At this time, it feels slightly dry and there is no soup.

4. After the fire is turned on, as the temperature increases, the juice and sugar will be slowly released. After boiling, turn off the fire and let it cool.

5. After it cools slightly, pour the nectarines and the released juice into a blender, and mash the fruit. If you like the fruit, just beat it up and don’t get too broken. (If you don't have a blender, just cut a little bit in the second step).

6. Pour the beaten fruit puree back into the pot and boil over high heat, then boil it over medium heat, stirring constantly.

7. When the broth is less and thicker, add the squeezed lemon juice.

8. Continue to simmer on medium heat, stirring continuously for about 10 minutes, and the delicious nectarines are ready.

9. Leave it for a while, and put it into the bottle while it is not too hot.

Tips:

1. Because nectarines need to be boiled with their skins, they must be washed clean, soak them in salt water or scrub them one by one with detergent.



2. The nectarines will not continue to mature after they are picked, so when buying, you should try to choose the softened and yellowed nectarines to have a more fragrant taste.



3. The sugar can be white granulated sugar or rock sugar. The amount of sugar should not be too small, about 1/3, because sugar can prevent the growth of bacteria and help the precipitation of pectin. If the pectin cannot produce jam Insufficient consistency of the jam will affect the taste and storage time of the jam.



4. It is best to use a stainless steel pot or a non-stick pot for making jam, not an iron pot.



5. When the boil is slightly viscous, keep stirring to avoid muddy bottom or uneven cooking.