Caramelised Nectarine & Apricot Jam

I always enjoy my homemade jam, but I absolutely lust after this jam!

I originally made it to give away at Christmas, to family and friends but after tasting the scrapings left in the pot, I just had to keep a jar, which meant I had to make another batch.

Such a pity, he he!

The carmelisation was a really just a bit of serendipity, but adds to the flavour. It's the sugar that is carmellised and not the fruit.

The recipe looks long, but it isn't, it is really simple and padded out with tips, that I hope will be helpful.

My last piece of advice is MAKE THIS JAM!

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Nectarine & Apricot Jam

Written by Jacqueline Meldrum

January 06, 2012

I can say without a doubt this is the best jam I have ever tasted. It is so full of fruity flavour. Just gorgeous and easy to make too.

Ingredients

• 5 nectarines
• 12 apricots
• juice of ½ lemon
• 1 kilo jam sugar (with pectin)
• a knob butter

Instructions

1. Pop a saucer into the freezer, you will test the jam on this later to see if it is ready. 2. Cut a cross in the top of each nectarine, then pop them in a bowl or pot of boiling water for a few seconds. This will loosen the skin. Take them out one at a time and submerge in cold water, The skin will just slide off.3. Take the stones out of the nectarines and apricots and chop into 1 cm pieces.4. Place the fruit and lemon juice in a large heavy based pot and cook gently, bringing to a simmer for a couple of minutes, giving the fruit a wee mash with a potato masher.5. Meanwhile heat the sugar. I used to heat it in the oven, but now I heat it in the microwave. Quite by accident the bowl got a splash of water on it one day and I ended up with warm sugar and some caramel. It really improved the flavour, so now I intentionally splosh water over the bowl before adding the sugar. I microwave the sugar for 6-7 minutes. My microwave is 100w.6. Add the warm sugar and caramel to the pan and stir until dissolved at a low heat. Once the sugar has dissolved bring to a boil and simmer for approximately 5 minutes. 7. While the jam is simmering, add a knob of butter, this helps to prevent foam from building up on the surface.8. Test your jam on your cold saucer. Add a wee dollop, leave for a few seconds and then run your pinkie across it. If it wrinkles it is ready.9. Pour into hot sterilised jam jars using a funnel. Add a greaseproof disc and immediately screw on the lid. Leave to cool.10. Your jam will keep in a cool, dark place for a year. Once open it should be stored in the fridge and used within a month.notes: I sterilise my jars by running them through a dishwasher cycle and bottling the jam while the jars are still hot, but you can dry sterilise them in the oven. Always be careful not to touch inside a jar or lid or bacteria will be introduced into the jar.

Details

Total time: 30 mins Yield: 4 x 454g.jars

Not only is this jam tasty, but it is good for you too.


Nectarines are a good source of carotenes, potassium, flavonoids, lycopene and lutein.

Lutein is said to be especially beneficial in the prevention of heart disease, macular degeneration, and cancer.

Apricots are packed with beta-carotene and lycopene that promote heart health and are said to help prevent several types of cancers.

They are also a great source of Vitamin A & C.