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Nectarine & Amaretto Jam
Mon 23-Jul-12
10:14 pm
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Terrier
York

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Tue 22-Sep-09
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For all those who fancy giving it a try..I was luck the other day and got punnets of 6 nectarines for 55p, but to be honest this was so nice, that I would be tempted to buy some of those supermarket offer punnets for £1 another time to make it…I think the fruit needs to be ripe but not too soft.

1.3 kg nectarines

250ml water

Juice of 2 lemons

1.3kg granualted sugar

3 tbsp Amaretto ( or similar liqueur, maybe peach schnapps?)

Blanch necatarines in hot water briefly and peel & reserve skins. chop fruit and put in a pan with the 250ml water.

put skins and enough water to cover in a separate pan and boil gently for 20 mins to reduce, push resulting mush through a sieve  to get as much liquid through as possible and add to fruit and water.

Simmer for 20 mins or until soft.

Add lemon juice & sugar and heat, stirring until sugar has dissolved, bring to boil and cook for 10-15 mins – this is where you can test for a set and add PECTIN if you chose, I'd recommend it (I mixed a sachet of powdered pectin into about 8oz of apple juice, blitzed it with the stick blender and then poured it in, reboiled for 4 mins)

Piccy here

once you're happy you have a set,  then let it stand for 10 mins, remove scum if you must (I never do) stir in the Amaretto, pot up into warmed sterilizer jars and seal immediately.

Made 9 small jars

Mon 23-Jul-12
11:07 pm
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brightspark
Wilts

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Janet , mixing Amaretto into the jam reminded me of the mixture that I saw yesterday.

I have quite a lot of green gooseberries, and I found two sites recommending adding elderflower cordial to the gooseberries for a flavour reminiscent of spring.

Will probably try this. ok

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Sun 30-Sep-12
12:33 pm
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mauramac
Kent

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Janet - I was just wondering about making some nectarine jam having spied a punnet of my favourite fruit on the kitchen worktop (hubby had bought them) and did a search on here to see if any recipes available and up popped your one smile

When I Googled for recipes I got the usual conflicting ingredients and info. Some said no pectin needed and others said to leave skins on roll_eyes

I am keen to try it out though as I really love nectarines and would happily pay for some in supermarket to make a few jars just for our own use.

Learn from yesterday, live for today, hope for tomorrow.

Tue 2-Oct-12
12:15 am
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Terrier
York

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Maura

Apologies for the delay (been away), I can tell you my findings on the skins and you can decide..

where the nectarines were nice and ripe the skins slipped off nice and easily in the hot water and I think could probably have been left on as they broke down to mush in the boiling water, however, the underripe ones were a different matter, I couldn't get them off through blanching, so ended up having to peel using veg peeler , they then never really softened on boiling. I did try one of my first batches (made loads of this now) without pectin and have had to reboil, so I now play safe.

Tue 2-Oct-12
10:04 am
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mauramac
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Terrier said:

I can tell you my findings on the skins and you can decide..

 

 

Thanks – thats the sort of info I find invaluable. Tried, tested and straight to the point. Brilliant welldone

Learn from yesterday, live for today, hope for tomorrow.

Tue 2-Oct-12
5:34 pm
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Terrier
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Cheers Maura...good luck, it's definitely worth a try when you see nectarines cheap, it's a pretty quick one to make and I love the taste...I'm not sure the amaretto adds much to it to be honest, but it sounds good for selling

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