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Peach and Nectarine Jam (Marmelada Rodakino & Nektarinia)

Peach and Nectarine Jam (Marmelada Rodakino & Nektarinia)

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This Peach and Nectarine Jam recipe, made with classic ingredients, is easy to make and the spices used add an amazing flavour.

Breakfast with peach and nectarine jam image

Spread it onto toasted bread and butter, dollop it onto ice cream, or top it on top of a pasta frolla.

You will love it!

Jam peaches and nectarines image

I think that by now, you all know about my love to make preserves.  Yesterday when I went to the farmers’ market, peaches and nectarines were very cheap.  Although I only bought a kilo of each to eat them, I could not resist making them into jam.

Peaches and Nectarines image

Summer is the time for stone fruits and making jam, so how could I resist with these beautiful fruit which capture the essence of summer in a jar?

What better way to hold onto those summer tastes than to pop them in a jar and eat them through out the rest of the year?

Clearly Bob Marley was a keen preserver of the seasons going by the lyrics of his song.

“Ooh, yeah! All right!
We’re jammin’:
I wanna jam it wid you.
We’re jammin’, jammin’,
And I hope you like jammin’, too. 
…”

Bob Marley

I did not want to make this one identical with the apricot jam, so I added fragrant geranium leaves (a must for all my preserves), lemon zest, cinnamon and cloves.  However, my first choice would be to add ginger instead.

How to peel the fruit

In order to peel the fruit, I put a large pot with water and at boiling point I added the fruit.  

Blanching Peaches in water image

I left them in the hot water for 2 minutes and then added cold water and peeled the peaches.  

Peeling peaches image

The nectarines would not peel easily, so I left the skin on and that’s why you can see some chunks in the jam.  If you have the patience leave the nectarines in the hot water for a couple more minutes and then peel them.

My previous post was very detailed on how to make jams so if you’ve never made jam before you can find all you need to know in my previous post for Lemon & Ginger Apricot Jam.  

Needless to say that you can make each fruit separately.

How to make the Spicy Peach and Nectarine Jam

Begin by sterilizing your jars.

Wash the fruit and remove skin and stones and cut them into smaller pieces. (I removed the skins of the peaches only).

Tie the geranium leaves, cinnamon and cloves in a tulle (optional) so as not to be looking for them later on.

Place fruit and sugar in a large pot, in layers, alternating with fruit and sugar, and leave it until the juices are exuded, about 2 hours or more if necessary.

Mix the fruit with a wooden spoon until the sugar has dissolved. 

Collage preparing peach and nectarine jam image

Add half the lemon juice, grated lemon zest and the tulle with spices and bring to a boil.

Lower heat and cook for about 30 – 35 minutes.  

Set aside to cool completely. I

f it has not set, put it back on the heat and boil for 10 more minutes. If you have a candy thermometre, it is ready when the temperature reaches 105o C.  

Add the remaining lemon juice and mix. Remove from the heat and remove the tulle with the spices.

Fill the jars and turn them upside down.

Set aside to cool and store them in the kitchen cupboard. When a jar is opened store it in the fridge.

Note: With the amount of fruit given in the recipe it yielded 7 jars of 400 grams each.

Peach and Nectarine Jam in a jar image

Peach and Nectarine Jam

Yield: 2.800 grams
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 2 hours
Total Time: 2 hours 35 minutes

This Peach and Nectarine Jam recipe, made with classic ingredients, is easy to make. Spread it onto toasted bread and butter, dollop it onto ice cream, or top it on top of a pasta frolla.

Ingredients

  • 1 kilo peaches
  • 1 kilo nectarines (minus 330 grams stones, total net weight 1670 grams)
  • 1550 grams sugar
  • 2 tbsp lemon zest
  • ¼ cup lemon juice
  • 4 fragrant geranium leaves
  • 1 cinnamon stick
  • 6 - 7 cloves
  • 1 sachet (25 grams) fruit pectin

Instructions

  1. Begin by sterilizing your jars.
  2. Wash the fruit and remove skin and stones and cut them into smaller pieces. (I removed the skins of the peaches only).
  3. Tie the geranium leaves, cinnamon stick and cloves in a tulle (optional) so as not to be looking for them later on.
  4. Place fruit and sugar in a large pot, in layers and leave it until the juices are exuded, about 2 hours or more if necessary.
  5. Mix the fruit with a wooden spoon until the sugar has dissolved  Add half the lemon juice, grated lemon zest and the tulle with spices and bring to a boil.
  6. Lower the heat to a simmer and cook for about 30 - 35 minutes.
  7. Set aside to cool completely. If it has not set, put it back on the heat and boil for 10 more minutes.
  8. If you have a candy thermometre, it is ready when the temperature reaches 105o C.
  9. Add the remaining lemon juice and mix. Remove from the heat and remove the tulle with the spices..
  10. Fill the jars and turn them upside down.
  11. Set aside to cool and store them in the kitchen cupboard. When a jar is opened store it in the fridge.

Notes

After removing the stones from the fruit, the net weight of the fruit was 1670 grams.

Makes 7 jars x 400 grams each. The amount of calories is calculated per jar. A tablespoon of this jam contains around 50 calories.

Nutrition Information
Yield 7 Serving Size 1
Amount Per Serving Calories 1007Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 25mgCarbohydrates 259gFiber 6gSugar 245gProtein 3g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Jams and Marmalades

Some more homemade jams and marmalades

Kopiaste and Kali Orexi,

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Ashley

Wednesday 27th of June 2012

So yummy!!! I will have to prepare that sometime.

JOSEPH

Wednesday 20th of June 2012

What a lip-smacking menu! I'm fond of this kind of stuff; especially with bread and other dry food even without anything!! I've tried so many times to make it own-self but couldn't do it perfectly. Hope this time I'll be successful to do by following your specific direction of the detail recipe. Thank you so much for a special supplementary stuff.

lisaiscooking

Wednesday 20th of June 2012

I've been loving the peaches and nectarines lately. I really should make some into a jam to have when the season is over!

Peter G

Tuesday 19th of June 2012

Toasted bread? And nectarine jam with cinnamon? I am drooling Ivy!

banana wonder

Tuesday 19th of June 2012

Love the spice you added to the mix! I miss that Greek toast bread, too!

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