Jam and Preserve Recipes
Nectarine & Raspberry Jam
By far and away the Top of the Pops amongst my students!
Ingredients
Raspberries
1lb
450 g
Nectarine
1lb
450 g
Sugar, White granulated
2lb
900 g
Lemon
2 each
Rosie's Ingredient Calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.
Method
- Wash and rinse your jars and place in a warm oven to dry and sterilise.
- Pierce the skin of the nectarines with the point of a knife and then place
- into a heatproof bowl. Pour over boiling water and leave for 1-2 minutes.
- Lift out and peel back the skin. Place onto a chopping board and slice
- carefully and remove the stone. Either leave the slices as they are or chop
- the flesh into chunks.
- Put the raspberries and lemon juice into your large pan, turn the heat
- onto low and, as soon as the juices start to run, turn up to medium.
- Once the fruit is tender add the sugar and stir until dissolved. Bring up to
- a rolling boil and add the nectarine pieces into the pan.
- Set your timer for 6 minutes once the rolling boil is achieved.
- Turn off the heat and spoon a little of the jam onto a saucer - place this in
- the fridge. Stir the jam briskly to disperse any foam.
- Test for the set and if successful, assemble your jars ready to fill. If no set,
- return to the heat, add the juice of another lemon and reboil.
- Leave the jam for around 10 minutes before filling the jars so that the fruit
- stays dispersed evenly throughout the jar.
- Seal and store away from strong light - there is no need to refrigerate
How long will it take to make?
Preparation time:
15 mins
Cooking time:
20 mins
Total time:
35 mins
How much?
approx. 8-10 200ml/8oz jars
Look after it
Will keep for at least a year at ambient temperature
Rosie's Preserving School Workshops
Nectarine and Raspberry Jam
