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Category: Sauces and condiments

Perfumed nectarine jam

Perfumed nectarine jam
Kirk McKoy / Los Angeles Times

And so now I'm reading that jam-making has become a favored pastime of the culinary adventurers. That's great -- there are few things that make breakfast sweeter than spooning homemade preserves onto a piece of toast. But I can't help ... Read more

Total time: 40 minutes, plus macerating time | Makes about 5 cups
  • 2 pounds pitted, cut-up nectarines
  • 1 3/4 pounds sugar (about 4 cups)
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped lemon verbena (or 2 teaspoons chopped basil or 1 teaspoon chopped rose geranium)

Step 1In a large, heavy-bottom pot, stir together the nectarines and sugar until thoroughly combined. Warm over medium heat, stirring occasionally, until the mixture is liquid and flowing. Bring the mixture to a full boil, stirring occasionally to keep from sticking. Remove the pan from the heat, stir in the lemon juice and set aside for at least 8 hours to give the fruit time to macerate. If you're going to leave it for more than a day, refrigerate after 8 hours.

Step 2When you're ready to finish the jam, ladle two to two-and-a-half cups of fruit and syrup into a nonstick skillet and place over medium-high heat. Add the lemon verbena and cook, stirring constantly, until the mixture falls from the side of a spoon or spatula in sheets, or until a drop of the mixture spooned onto an ice cold plate gels and is firm, about 3 to 5 minutes (add 2 to 3 minutes if the mixture has been refrigerated).

Step 3Spoon the mixture into a container and refrigerate until ready to use. If you prefer to can traditionally, you can follow the instructions from the jar manufacturer.

Step 4Repeat with remaining fruit and syrup.

Each tablespoon:
43 calories; 0 protein; 11 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 11 grams sugar; 0 sodium.
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