CWA Sweet & Savoury Nectarine Jam

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CWA Sweet & Savoury Nectarine Jam
Course Condiment
Servings
about small 300ml jars
Ingredients
  • 6 cups nectarine diced WITH skin on
  • 3 cups Sugar
  • 4 Tbsp lemon juice
  • zest from 1 lemon cut the strips into very fine slivers
  • 1 Tbsp garam masala
  • 1 tsp almond extract
Course Condiment
Servings
about small 300ml jars
Ingredients
  • 6 cups nectarine diced WITH skin on
  • 3 cups Sugar
  • 4 Tbsp lemon juice
  • zest from 1 lemon cut the strips into very fine slivers
  • 1 Tbsp garam masala
  • 1 tsp almond extract
Instructions
  1. wash and sterilize your jars.
  2. put 1-2 small plates in the freezer for your plate test. (see notes)
  3. put all ingredients in a large heavy stock pot and start on low.
  4. when your sugar has dissolved and liquid has seeped from nectarines you can raise the heat to medium high.
  5. get a good simmer going, and stir softly so as to keep an even heat all around and no hot spots on the bottom.
  6. when temperature reaches about 100c add your garam masala and extract. stir that in, softly...and do a taste test and if required add a little more if needed, but don't over power the nectarine. at around 120c do a plate test and skim any obvious foam off at this point.
  7. when it has reached the setting stage on your plate test remove from heat and ladle into sterilized jars.
Recipe Notes

Plate test - let the spoonful of jam sit on the cold plate for 30 seconds and then push it with your spoon or finger. If it wrinkles up, you've reached your setting point. If not your jam requires longer on the heat. TIP: Use a white plate so you can see the jam clearly. A darker plate or patterned plate may give you the impression your jam is set when it is not.


Written by mattsadmin