Nectarine or peach jam

Nectarine or peach jam

By
From
Modern Italian Food
Makes
750 g
Photographer
Earl Carter

Ingredients

Quantity Ingredient
1kg nectarines or yellow-fleshed peaches, firm and ripe
1 lemon, juiced and zested
750g white sugar

Method

  1. Chop the fruit into small chunks and place in a heavy-based non-reactive pan with the lemon juice. Cook gently until the fruit is very soft and has begun to break down. Be careful to cook off any excess liquid.
  2. Add the lemon zest and cook for a few minutes. Add the sugar and stir to dissolve. Increase the heat and bring the fruit to the boil. Keep a close eye on the pan as the jam burns easily; stir from time to time.
  3. Cook for about 15 minutes or until the jam has thickened.
  4. Spoon into hot sterilised jars and seal. Best eaten within 6 months.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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