Nectarine jam

Name: Nectarine jam
Cuisine: British
Ingredients: 3 lbs nectarines (after the stones have been removed); 3 lbs sugar; Juice of two lemons; 250 ml bottle of Certo pectin; Large knob of butter

Sheila @cook_13701403

This is a delicious jam which can be made when nectarines are plentiful and at their cheapest. The nectarines should ideally be ripe and juicy so fruit which has been reduced on its sell by date is perfect for this recipe. You can then enjoy a taste of summer all winter long!

Sheila @cook_13701403

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Ingredients

3 lbsnectarines (after the stones have been removed)
3 lbssugar
Juice of two lemons
250 mlbottle of Certo pectin
Large knob of butter

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Steps

1

Cut the fruit into small chunks and put into a large jam pan
2

Add the juice from the lemons
3

Add the sugar to the pan and stir thoroughly. Drop in the knob of butter to stop the jam foaming when it boils.
4

Bring the mixture to a full rolling boil and boil for 4 to 5 minutes, stirring regularly to avoid sticking.
5

Put a freezer proof dish into your freezer to cool.
6

Remove pan from heat and add the Certo, stirring well. Return to the heat and bring back to boiling point. Boil for a further 1-2 minutes.
7

Test for setting by putting a small amount of the juice onto the cooled dish and return it to the freezer to cool quickly. Remove and draw your finger across the juice. If a skin has formed and it wrinkles setting point has been reached.
8

Remove pan from the heat and allow the jam to cool slightly - this will help to stop the pieces of fruit rising to the top of the jars.
9

Whilst the jam is cooling wash the jars, rinse in cold water and place on the racks in the oven.
10

Heat oven to cool setting 90-100C. After 10 minutes the jars will be ready.
11

Using a jug, fill up the jars to half an inch from the top. Allow to cool completely.
12

Cover the jam with jam pot covers or make your own from greaseproof paper. Put on the jar lids, label and store in a cool, dark place. Enjoy!