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Sauces and Condiments

Nectarine jam

Nectarine jam
Los Angeles Times

Once, we made ice cream in the summer because the season demanded it. The grass was high, cows were in milk and orchards heaved with fruit. Today, we buy ice cream from stores because it's cold and we're hot. "It's ... Read more

Total time: 20 minutes | Serves 8 to 10
  • 1 cup sugar
  • 1/4 cup water
  • 2 pounds (about 7) nectarines, sliced

Step 1Combine the sugar and water until it's the consistency of wet sand. Cook the mixture over high heat to a light golden caramel, about 10 minutes.

Step 2Add half the nectarines. Stir the fruit in a figure-eight pattern with a wooden spoon, keeping the heat as high as possible without splattering juice on your arm. It is important to stir quickly. This will prevent splattering and, most important, the fruit will maintain a fresh flavor, not a cooked caramelized taste.

Step 3Cook to a jammy consistency, about 7 minutes. Stir the remaining nectarines into the warm jam.


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