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Nectarine and raspberry jam
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Makes: About 1.5kg
1kg ripe nectarines, chopped into 1cm pieces
700g jam sugar
2 lemons, juice
1. Mix the nectarines and sugar in a preserving pan or a deep, wide saucepan (it needs to be deep and wide for the liquid to bubble off without boiling over). Cover and leave to stand at room temperature for 2-3 hours. Meanwhile, put a saucer in the freezer and sterilise your jam jars.
2. Set the pan over a very low heat and add the raspberries, lemon juice and a pinch of salt. Cook, stirring often, until the fruit is soft and the sugar has completely dissolved. Turn up the heat, bring to a boil and bubble vigorously for 4 minutes.
3. Remove from the heat and spoon a blob of jam onto the chilled saucer. Leave it to cool for 1 minute, then push it with your finger. If it wrinkles, it is ready. If not, bring back to the boil for 1 minute, then test again, but don’t boil for more than 7 minutes. Leave the jam to stand for 10 minutes, then stir and carefully ladle it into the warm sterilised jars. Seal and leave to cool. The jam can be stored for up to two weeks in the fridge. LH
This recipe first appeared in the Harvest section of Waitrose Food, August 2016 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in August 2016.