06 January 2012

Caramelised Nectarine & Apricot Jam




I always enjoy my homemade jam, but I absolutely lust after this jam! I originally made it to giveaway at Christmas, but after tasting the scrapings left in the pot, I just had to keep a jar, which meant I had to make another batch. Such a pity, he he!

The carmelisation was a really just a bit off serendipity, but adds to the flavour. It is the sugar that is carmellised and not the fruit.

The recipe looks long, but it isn't, it is really simple and padded out with tips, that I hope will be helpful. My last piece of advice is MAKE THIS JAM!






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Nectarine & Apricot Jam
I can say without a doubt this is the best jam I have ever tasted. It is so full of fruity flavour. Just gorgeous and easy to make too.
Ingredients
  • 5 nectarines
  • 12 apricots
  • juice of ½ lemon
  • 1 kilo jam sugar (with pectin)
  • a knob butter
Instructions
1. Pop a saucer into the freezer, you will test the jam on this later to see if it is ready. 2. Cut a cross in the top of each nectarine, then pop them in a bowl or pot of boiling water for a few seconds. This will loosen the skin. Take them out one at a time and submerge in cold water, The skin will just slide off.3. Take the stones out of the nectarines and apricots and chop into 1 cm pieces.4. Place the fruit and lemon juice in a large heavy based pot and cook gently, bringing to a simmer for a couple of minutes, giving the fruit a wee mash with a potato masher.5. Meanwhile heat the sugar. I used to heat it in the oven, but now I heat it in the microwave. Quite by accident the bowl got a splash of water on it one day and I ended up with warm sugar and some caramel. It really improved the flavour, so now I intentionally splosh water over the bowl before adding the sugar. I microwave the sugar for 6-7 minutes. My microwave is 100w.6. Add the warm sugar and caramel to the pan and stir until dissolved at a low heat. Once the sugar has dissolved bring to a boil and simmer for approximately 5 minutes. 7. While the jam is simmering, add a knob of butter, this helps to prevent foam from building up on the surface.8. Test your jam on your cold saucer. Add a wee dollop, leave for a few seconds and then run your pinkie across it. If it wrinkles it is ready.9. Pour into hot sterilised jam jars using a funnel. Add a greaseproof disc and immediately screw on the lid. Leave to cool.10. Your jam will keep in a cool, dark place for a year. Once open it should be stored in the fridge and used within a month.notes: I sterilise my jars by running them through a dishwasher cycle and bottling the jam while the jars are still hot, but you can dry sterilise them in the oven. Always be careful not to touch inside a jar or lid or bacteria will be introduced into the jar.
Details
Total time: Yield: 4 x 454g.jars



Not only is this jam tasty, but it is good for you too. Nectarines are a good source of carotenes, potassium, flavonoids, lycopene and lutein. Lutein especially beneficial in the prevention of heart disease, macular degeneration, and cancer. Apricots are packed with beta-carotene and lycopene that promote heart health and prevent several types of cancers. They are also a great source of Vitamin A & C which is supposedly to be good for preventing hair loss in women. Well, you learn something new every day!

37 comments:

  1. Yummylicious! I haven't made jam for ages, gotta change that.

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  2. What a gorgeous colour! Necatrines are one of my favourite fruits, sounds really delicious in jam format.

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  3. two of my favourite fruits and they are in season - perfect recipe

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  4. This is the one to try first Sylvie :)

    It really was an inspired day when I thought it up Hannah :)

    Yay Johanna :)

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  5. Mmmmm. For me jam has to be strawberry, and excellent. I am not a fan of yellow jams other than marmalade, but the idea of caramelising it is definitely tempting. I'll print it off just in case :)

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  6. This looks yummy..You have made it awesome.

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  7. That does sound good. The taste of caramelised sugar appeals. I can also recommend nectarine and amaretto jam, having made some a couple of summers ago. Add the amaretto in right at the end to maximise flavour. Jam making is so addictive, isn't it?

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  8. That's ok David :)

    You are going to love this jam Beth :)

    You are missing out on a lot of yummy flavours Actual Mummy.

    Thanks Aarthi.

    It is Akheela, just gorgeous!

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  9. I do enjoy jam making Kavey, but I am not keen on the flavour of amaretto. It might be good as a gift though, I know other people do like amaretto.

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  10. nectarines and apricot and two of my faves and they are such perfect bedfellows too... I love the caramelised fruit first, really yummy!...

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  11. I love nectarines and apricots too Dom, especially violet apricots, although I haven't seen them very often. They are a gorgeous red colour.

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  12. Divine! I love homemade jam, Jacqueline, but have never made one with nectarines and apricots. Double yum!

    Happy New Year!

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  13. Love this! You've made me want to go and make this jam NOW! Fab stuff :) Bet it tastes amazing!

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  14. SUCH a pretty jam as well as sounding divine too!

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  15. I have a childhood memory of my mum buying a tin, yes a tin, of apricot jam. It was the most divine jam I've ever tasted and had huge bits of apricot in it. Your jam reminded me, particularly as I used scrape out the tin!

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  16. It does Jo, go make it right now!!!

    Thanks Karen :)

    Happy New Year Barbara :)

    I don't remember those Janice, but if my jam is anything to go by, then it must have been pretty good :)

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  17. OMG! Heaven on a slice of toast!! Can't wait for summer now ;0)

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  18. Such a cheering, prettily-coloured jam for a gloomy, dreary January day...I can just imagine enjoying this on a warm slice of toast...

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  19. looks divine Jac. I've never come across adding a knob of butter when jam making - I wonder what difference that makes?

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  20. I will give this a try! I did the same thing with my blueberry spiced jam . . . I kept most of them and only gave a few away!

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  21. Wow.Nectarines and apricots in a jam..looks like I have got something to treasure on my breakfast table!

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  22. I am glad I don't have to wait till then Chele :)

    It is sunshine on toast Kate :)

    Hey Nic, the butter really helps to dissolve the foam on top as the jam is cooking. It means you don't have to worry scooping it off.

    I just hope everyone loved it as much as my chutney Mary, although I don't know how they could fail to.

    You must try it Sanjeeta :)

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  23. All we need now is some warm bread.

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  24. What a gorgeous jam...it makes my mouthwater just looking at that orange-jeweled hue! Happy 2012, Jac!

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  25. Love the combo - I can sometimes find apricot a bit much on its own so love the idea of nectarine. And what a colour!

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  26. Happy 2012 to you to Heather :)

    It is a beautiful colour CC and I think the nectarines make a real difference to the flavour.

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  27. I absolutely LOVE nectarines. This sounds amazing.

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  28. This jam looks awesome, love the color and the flavor...will have to try this when the apricot/nectarine are in season.
    Happy New Year and hope you have a wonderful week ahead Jacqueline :-)

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  29. Oh my Jac! This sounds and looks just divine. xoxo

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  30. Thanks Jinx :)

    Happy New Year to you too Juliana :)

    Thanks Lisa xoxo

    Oh it is as good as it sounds TB, I assure you :)

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  31. Jac, that jam looks amazing! This recipe is going on my list of thing's to make this year :)

    Maria
    x

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  32. yum! look at that golden colour... looks delectable! :)

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x