Peach jam can be classified as a delicacy. It has an amazing delicate taste and excellent aroma. However, it is worth noting that not all types of this fruit are well suited for conservation, since some of them have a fleecy cover, which makes it difficult to work with it. That is why jam is made from peaches and nectarines, which have a smooth peel. This greatly facilitates the work with this product. It is worth noting that it is nectarine that has a dense pulp and a special aroma that turns jam from it into a real culinary masterpiece.
Ingredients
For this dish you will need:
- peach nectarine - 2 kg;
- granulated sugar - 1 kg;
- water - 1 cup.
Product selection and preparation
To prepare a delicious nectarine jam, the recipe of which preserves the fruits in the most whole form, you must first choose the right peaches. They should not be overripe or green. In this case, the fruits should not have pronounced damage or wormholes.
First of all, they must be thoroughly washed and then dried. Then the fruit is cut in half, removing seeds from them. It is worth noting that nectarine jam, the recipe of which involves the use of almost whole fruits, can be prepared from halves, but in order for peaches to soak well, it is better to cut them into two or three parts. It is in this form that this jam will be prepared, while maintaining the maximum amount of nutrients.
Cooking
First you need to make a syrup. It is made from water and sugar, heating them in a pan. In this case, you can increase the amount of liquid if the resulting mixture is too thick. It is in it that nectarine jam will be prepared. The recipe suggests that syrup will need to pour chopped peaches, and then let it brew for several hours, until it cools completely.
When the dish becomes cold, they put it on the fire and bring to a boil. Boil it for no more than ten minutes, after which it is allowed to cool again. Many chefs believe that nectarine jam, the recipe of which involves the use of large pieces, will be ready after the first cooking, but for greater certainty, this process must be repeated again. However, it is hot that it needs to be placed on the banks, so they need to be prepared in advance.
Conservation
After the dish is ready, it must be packaged in sterilized jars. They must immediately be closed with special covers and turned over. Many recipes telling how to make jam from nectarines miss this point, although it is quite important. The fact is that the cooling mass creates back pressure in the bank, and if they are not turned upside down, air can get inside. In this case, it is necessary to cover the dishes with a thick towel or blanket so that the cooling proceeds evenly and gradually. After the jars become room temperature, they can be transferred to a dark and cool place for long-term storage.