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!
I wanna jam it wid you.
We’re jammin’, jammin’,
And I hope you like jammin’, too. …”
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 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
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.
- 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
- 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 stick 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 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 the heat to a simmer and cook for about 30 – 35 minutes.
- Set aside to cool completely. If 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.
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 InformationYield 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."
Jams and Marmalades
Some more homemade jams and marmalades
Marmelada Kydoni (Quince Jam)
Quince jam is so delicious that apart from spreading it on toasted bread, you can also use it to top creamy desserts but also used in other recipes.
Bergamot Marmalade from Leftovers
Bergamot marmalade is the best of all citrus marmalades. It is precious as it has the most aromatic flavour that you can ever imagine. In this recipe it is made with the leftover fruit mixed with some bergamot peel.
Mandarin (Tangerine) Marmalade
Mandarin Marmalade is one of the most delicious and aromatic citrus marmalades. It's delicious on toasted bread for breakfast or to use in other desserts.
Glyko Sykalaki kai Marmelada Syko (Fig Spoon Sweet and Fig Jams)
Figs made into a fruit preserve and jam.
Mulberry Lavender Jam with Honey
Mulberry Lavender Jam with Honey is not only a very healthy combination of ingredients, which marry perfectly together but also one of the most aromatic and delicious jams I have ever made.
Kopiaste and Kali Orexi,
Wednesday 27th of June 2012
So yummy!!! I will have to prepare that sometime.
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.
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!
Tuesday 19th of June 2012
Toasted bread? And nectarine jam with cinnamon? I am drooling Ivy!
Tuesday 19th of June 2012
Love the spice you added to the mix! I miss that Greek toast bread, too!