This peach, nectarine and vanilla plum jam is a delicious blend of fruits that celebrates summer and welcomes autumn. The sweet peaches and nectarines balance beautifully with the tartness of the vanilla, creating a jam that is full of flavor and beautifully colored. Perfect for spreading on toast, adding to yogurt or a dessert, the peach, nectarine and vanilla plum jam brings the taste of these fresh summer fruits to every bite...
Easy
25 - 30 min
A big jar
Ingredients
- 1500 g fruit (net weight, pitted)
- 500 g sugar
- 300 ml water
- Juice of lemon
How to
- Remove the seeds from the fruits and cut them into pieces.
- In a wide, low - sided pot over medium heat, add the fruits, the sugar and the water and boil for about 25 - 30 min or until the jam thickens, removing the foam and stirring frequently.
- Just before the final stage of boiling, you can use a hand blender to make it completely smooth, blend it just a little for some texture, or simply leave it chunky.
- Add the lemon juice just before the last boil.
- Canning: Pour immediately into hot sterile jars, turn upside down and store in a cool, dark, dry place when cool. Once opened, store in the refrigerator. Without canning: Transfer to sterile jars and store in the refrigerator when cool.
Note from Greek jar:
If you prefer your jam too sweet, you can increase the amount of sugar a little. If you want to subtract, reduce the amount of sugar to at least 1/3 of the amount of fruits, not less. Let's not forget that sugar also acts as a preservative.
If you want you can add a herb or extract of your choice. Personally I find it unnecessary, since this jam has a unique taste and aroma.
Homemade jams and marmalades do not contain preservatives and they should ideally be consumed within a year or even earlier for the best quality and safety.