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.

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!

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.

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.  

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

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. 

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 105^o 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.

Kopiaste and Kali Orexi,

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