Nectarine Peach Refrigerator Jam Food

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NECTARINE AND PEACH JAM WITH LEMON VERBENA



Nectarine and Peach Jam With Lemon Verbena image

This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you'll use a method from Christine Ferber, one of France's eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.

Provided by Melissa Clark

Categories     breakfast, condiments

Time 1h

Yield 3 half-pint jars

Number Of Ingredients 5

1 lemon
3 pounds ripe nectarines or peaches, or a mix, pitted and sliced
730 grams sugar (3 and 1/4 cups)
Pinch salt
10 sprigs fresh lemon verbena

Steps:

  • Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight.
  • The next day, if you plan to can the jam, prepare the jars according to the instructions here.
  • Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees).
  • Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it's ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime).
  • If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.

Nutrition Facts : @context http, Calories 1100, UnsaturatedFat 1 gram, Carbohydrate 284 grams, Fat 2 grams, Fiber 14 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 103 milligrams, Sugar 257 grams

STONE FRUIT JAM



Stone Fruit Jam image

When it comes to summertime stone fruit, pies are often the first thing to come to mind, but jam made with peaches, plums and apricots is just as delicious and lasts much longer. Naturally rich in pectin and high in acidity, these fruits make for jam with rich textures and the best balance of sweet and tart. When choosing your fruit, look for pieces that are just ripe rather than overly ripe, as stone fruit tends to lose pectin and acidity the older it gets.

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 1h15m

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

4 1/2 pounds/2 kilograms peaches, nectarines, plums or apricots, pitted, sliced or cut into 1-inch chunks
2 3/4 cups/550 grams granulated sugar
3 tablespoons fresh lemon or lime juice (from about 2 lemons or limes)
Add-ins (optional, see note)

Steps:

  • Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
  • Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
  • Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
  • As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
  • Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

PEACH & NECTARINE JAM (LOW SUGAR)



Peach & Nectarine Jam (low sugar) image

This jam is made with fresh ingredients and tastes like summer. It is great served over toast either with butter or spread it over ricotta. Add it to your cheese board and pair it with Pecorino and Gorgonzola.

Provided by Italian Kitchen Confessions

Categories     Breakfast     Snack

Time 13h30m

Number Of Ingredients 4

⅔ pound peaches
¾ pound nectarine
1/3 cup sugar (brown)
2 tbsp lemon (squeezed)

Steps:

  • Gather all your fruits and wash them. Make a cross on the bottom of each peach. Place the fruit is simmering water for 45-60 seconds.
  • Proceed by peeling the fruit.
  • Chop the fruit into regular medium-size pieces.
  • Put the fruits in a pot and cover them with sugar. Add the juice of one squeezed lemon.
  • Let the mixture simmer on the stovetop at low heat for 1 hour.
  • At this point you can check the consistency of your jam (see notes). If it is not yet ready, you can continue letting it simmer for 15 minutes more.
  • Now your jam is ready and you can store it in the refrigerator for 2 weeks or can it.
  • If you decide to can it, make sure to sterilize your jars and lids. When the jam is still hot, place it inside each jar with the help of a canning funnel. Close it. Boil it for 20-40 minutes. Remove it for the water and place it upside down in a dry place for 12 hours.

Nutrition Facts : ServingSize 1 tbsp, Calories 30 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 7 g

NECTARINE JAM



Nectarine Jam image

Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you must peel them - you will have to add pectin to the recipe (and more sugar).

Provided by Kathy228

Categories     Fruit

Time 1h15m

Yield 4-5 half pint jars

Number Of Ingredients 4

6 cups chopped nectarines, DO NOT PEEL
3 cups sugar
4 tablespoons lemon juice
1 teaspoon spices, of your choice*

Steps:

  • Cook all ingredients at a very mild boil for 30-minutes.
  • *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more.
  • Skim foam off surface.
  • Ladle into sterilized jars.
  • Process in boiling water bath for 10-mins.

Nutrition Facts : Calories 678.2, Fat 0.7, SaturatedFat 0.1, Sodium 1.6, Carbohydrate 173.7, Fiber 3.7, Sugar 167, Protein 2.3

REFRIGERATOR JAM



Refrigerator Jam image

Found this little gem in an old Woman's Day magazine I had laying around the house. You choose the fruit; strawberries, peaches, blueberries, plums, or whatever other combination you can come up with. 4 pounds of fruit makes about seven half-pints. This isn't exactly a speedy process and requires a lot of stirring so grab a good cookbook to read!

Provided by invictus

Categories     < 4 Hours

Time 1h5m

Yield 7 half-pint jars

Number Of Ingredients 2

4 lbs fruit, your choice
4 cups sugar

Steps:

  • Wash fruit and discard any skin (from peaches or the like).
  • Cut fruit into pieces no larger than 1 inch each.
  • In a large heavy-duty saucepan add the sugar and stir over medium heat while the sugar melts and the fruit softens.
  • Cook, stirring constantly until the jam thickens. this may take an hour or more. Cool, then spoon into very clean jars, cover with clean lids and refrigerate up to 3 weeks.

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