The fruit got its name due to its high sugar content. Nectarines are rich in vitamins and minerals. Nectarine kernels also have useful properties. They are sweet and bitter. Sweets are added to jam or simply eat, and bitter are used in the preparation of alcoholic beverages.
Nectarine jam - the basic principles of preparation
For jam, take only ripe fruit. Unripe nectarines can ruin the taste of jam.
Selected nectarines are washed under the tap. The peel is not removed. Then the bones are removed, and the flesh is cut into slices. Sliced nectarines are transferred to a suitable dish and sprinkled with sugar. Stirred and left in the refrigerator for several hours.
Nectarine jam is boiled in two or three doses. A container of peaches is put on fire and brought to a boil, remove the foam and boil for about five minutes. Then it is completely cooled and boiled again.
For piquancy and aroma, spices, citrus fruits, vanilla and even coffee are added to the jam.
Hot jam is packaged in half-liter sterile jars and tightly corked. Wrap and leave to preserve completely cool.
Nectarine jam is suitable not only for tea drinking, but also as a filling for pies.
Recipe 1. Traditional Nectarine Jam
Ingredients
nectarine - two kg;
granulated sugar - 1000 grams;
vanilla sugar - a bag.
Cooking method
1. Rinse the nectarines under the tap. Remove rotten and overripe fruits. Remove the seeds from the peaches. Slice the flesh.
2. Put the peaches in a bowl and sprinkle with sugar. Mix well and leave in the refrigerator for several hours.
3. Stir again, add vanilla sugar and place the fruit bowl on a slow fire. Bring the jam to a boil and cook for a quarter of an hour. Set aside for a few hours.
4. Wash half-liter jars with detergent and rinse thoroughly. Sterilize glass containers in a way convenient for you.
5. Send the jam basin to a slow fire and cook another 15 minutes from the moment of boiling.
6. Place the hot jam in a glass container and tightly seal the lids. Turn over, wrap and cool completely.
Recipe 2. Nectarine jam with saffron
Ingredients
a kilogram of nectarine;
a pinch of citric acid;
1.2 kg of sugar;
drinking water - a glass;
a pinch of saffron.
Cooking method
1. Wash nectarine thoroughly. Divide in half and remove the seeds.
2. Dilute citric acid in water and dip half of nectarine into it for five minutes.
3. Drain the water, and put the peaches in an enameled basin.
4. Pour sugar into a saucepan, pour a glass of drinking water and boil the syrup over low heat, constantly stirring.
5. Pour the pulp of nectarines with syrup and leave for a day, so that the fruits are soaked in syrup.
6. After the allotted time, drain the syrup with the allocated juice into a saucepan, put on fire and boil. Pour them peaches again. Insist nectarines another day.
7. Put the basin on medium heat and bring to a boil, removing the foam. Then reduce the heat and cook for about 15 minutes. Add saffron and citric acid at the end. Cool the jam completely and arrange in sterile dry jars. Close the throat with parchment and bandage with twine. Keep refrigerated.
Recipe 3. Nectarine Jam with Oranges
Ingredients
kilogram of sugar;
nectarines - a kilogram;
lemons - half a kilogram;
oranges - a kilogram.
Cooking method
1. Wash nectarines under running water. Take out the bones. Cut the flesh into equal thin slices, cutting off damaged areas.
2. Transfer the sliced fruit into a stainless steel basin. Sprinkle with sugar and mix. Leave on for forty minutes until juice stands out.
3. Wash lemons and oranges, pour over boiling water and peel with a sharp knife. Cut citrus slices and add them to the nectarines.
4. Put the bowl on low heat and cook the jam, stirring constantly. To check, drip the mixture on a saucer, if it does not spread, then the jam is ready.
5. Wash the jars, rinse well and put in the oven for 15 minutes to sterilize.
6. Arrange the hot jam in jars and roll it up. Cool by wrapping yourself in a warm blanket and storing it in the pantry.
Recipe 4. Transparent Nectarine Jam
Ingredients
nectarines - a kilogram;
drinking water - a glass;
granulated sugar - kilogram;
lemon juice - 60 ml.
Cooking method
1. Nectarines are washed and cut into beautiful small slices.
2. Add two glasses of sugar to a glass of water and put the mixture on low heat. Cook the syrup until the sugar crystals dissolve completely. Then remove the dishes with syrup from the heat, cool slightly and add freshly squeezed lemon juice.
3. Immerse slices of nectarines in hot syrup and leave overnight, covering with a clean cloth.
4. Then put the dishes with peaches on low heat and cook for about three minutes from the moment of boiling. Remove from heat and leave until morning.
5. Again, send the fruit mixture to the fire and cook for about ten minutes.
6. Clean cans and dry them. We spread hot jam on prepared glass containers, and roll hermetically.
Recipe 5. Nectarine Jam with Almonds and Cinnamon
Ingredients
nectarines - half a kilogram;
almonds - 150 g;
ground cinnamon - 5 grams;
sugar - 2.5 cups.
Cooking method
1. Wash nectarines under the tap. Pour boiling water over the fruit and peel off the thin skin. Remove the bones, cut the flesh of the peaches into thin slices and place them in a stainless steel basin. Leave for a couple of hours, sprinkling nectarines with sugar, and stirring.
2. Put on the fire and, as soon as it boils, cook for a quarter of an hour. Carefully remove the foam. Set aside, cover with a clean cloth and leave overnight.
3. Remove the peel from the almonds and chop it finely. Place a bowl of jam on the fire and, as soon as it boils, add cinnamon and chopped almonds. Simmer for about ten minutes. Do not forget to stir constantly so that the jam does not burn.
4. Arrange the hot jam in jars. Cork tightly, turn over, wrap in a warm blanket and completely cool.
Recipe 6. Nectarine jam with coffee
Ingredients
nectarines - two kilograms;
granulated sugar - two kilograms;
natural ground coffee - 30 g.
Cooking method
1. From a dense fabric we make a small bag.
2. My nectarines under running water. We take out the bones. Cut the pulp of the fruit into small slices.
3. Put the chopped peach pulp in an enameled basin and cover with sugar. Stir and leave for several hours, so that the fruit secretes the juice.
4. Pour coffee into a bag and tie it tightly. We put the basin on the fire and drop a bag of coffee into it. We need him to give his flavor, but the color of the jam has not changed. Cook from the moment of boiling, seven minutes. Then remove from the heat and take out the bag of coffee.
5. We pack hot jam in half-liter jars and roll up. Wrap it with an old jacket and leave it to cool completely.
Recipe 7. Nectarine Jam with Walnuts
Ingredients
kilogram of granulated sugar;
walnuts - 100 g;
a kilogram of nectarines.
Cooking method
1. Soak the walnut kernels for five minutes in boiling water. Then we drain the water and soak again for ten minutes.
2. Wash the nectarines on the tap, dry and cut into slices, removing the bones.
3. Peaches are placed in enameled dishes and covered with sugar. Stir and leave for three hours so that the nectarines let the juice flow. Add walnuts to peaches and mix.
4. Send the fruit mixture to a low heat and cook until tender, stirring constantly. Remove the foam. As soon as the jam begins to bubble, remove it from the heat and pack it in a sterile, dry glass container.
Recipe 7. Jelly Nectarine Jam
Ingredients
granulated sugar - 1 kg 100 g;
nectarine - four kilograms;
jellyfix - two packs;
drinking water - 60 ml.
Cooking method
1. Wash nectarines under the tap and take out the bones. Pour boiling water over the fruit and remove the thin skin. Cut the flesh into small pieces and transfer to a dish for cooking jam.
2. Add 100 g of sugar to the jellyfix and mix. The resulting mixture is added to peaches and mixed. Leave for a couple of hours.
3. Put the dishes with peaches on low heat, pour boiled water and mix. Water is needed so that the jam does not stick.
4. When the fruit mixture begins to boil, add the rest of the sugar and mix. Cook for seven minutes, stirring constantly.
5. Pour hot jam into sterile dry jars and cork. Cover with a warm cloth and leave for a day.
Nectarine Jam - Tips and Tricks
For jam, take ripe nectarines with dense pulp.
Hard varieties blanch for four minutes in boiling water, then dip in cold water.
To prevent the fruits from bursting, prick them in several places.
The bone that has grown into the pulp is conveniently removed with a spoon.
Regulate the amount of sugar depending on the sweetness of nectarines.
