Nectarine And Peach Jam With Lemon Verbena Recipes

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NECTARINE AND PEACH JAM WITH LEMON VERBENA



Nectarine and Peach Jam With Lemon Verbena image

This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you'll use a method from Christine Ferber, one of France's eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.

Provided by Melissa Clark

Categories     breakfast, condiments

Time 1h

Yield 3 half-pint jars

Number Of Ingredients 5

1 lemon
3 pounds ripe nectarines or peaches, or a mix, pitted and sliced
730 grams sugar (3 and 1/4 cups)
Pinch salt
10 sprigs fresh lemon verbena

Steps:

  • Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight.
  • The next day, if you plan to can the jam, prepare the jars according to the instructions here.
  • Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
  • Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it's ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
  • If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 1 gram, Carbohydrate 284 grams, Fat 2 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 257 grams

NECTARINE JAM



Nectarine Jam image

Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).

Provided by Kathy228

Categories     Fruit

Time 1h15m

Yield 4-5 half pint jars

Number Of Ingredients 4

6 cups chopped nectarines, DO NOT PEEL
3 cups sugar
4 tablespoons lemon juice
1 teaspoon spices, of your choice*

Steps:

  • Cook all ingredients at a very mild boil for 30-minutes.
  • *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
  • Skim foam off surface.
  • Ladle into sterilized jars.
  • Process in boiling water bath for 10-mins.

Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3

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