Nectarine jam
Thick and sweet—but in the best way possible—with subtle notes of lemon
Published originally on my blog on 16 August 2012
Greeks are not the type of people who have large breakfasts and I'm a typical Greek in that respect. Give me a bowl of cereal or a couple of slices of bread with some honey or jam and I'm ready to face the day.
I don't particularly enjoy store-bought jams and marmalades, perhaps because they're always too sweet or lack the pure, deep taste of fruit and really, what else do you want from a jam but that unadulterated flavor of your favorite fruit?
That's one of the reasons why I prefer to make my own. This summer, I made a strawberry jam, which I make every year and of which, naturally, I'm already out, and then this one, nectarine jam, whose beautiful flavor was a huge surprise to me.
I had never made nectarine jam before, nor had I ever considered making it, but when I came across some juicy nectarines at the market, I couldn't control myself. I started thinking of all the desserts I could put them in and then it dawned on me. Jam, why not make jam?
It was a brilliant idea that yielded the most delicious, rich jam I have ever made. Thick and sweet but in a good way, with subtle notes of lemon, it was splendid slathered over a fresh loaf of bread, over a warm, flaky croissant bought at my neighborhood bakery, spread on my favorite classic waffles, and on a biscuit-type cake that I made not too long ago and which I plan to share with you hopefully on my next post.
I have been reconsidering my relationship with early morning breakfasts lately. Now that they involve this jam that is.
Nectarine Jam
It's preferable to use nectarines that are not too firm and unripe otherwise they'll take a longer time to soften and they'll need more sugar. Opt for juicy, plump, sweet nectarines that will give more flavor and aroma to your jam. Be careful not to use nectarines that are too soft and overripe.
You'll need 1 kilogram of nectarines for the jam so you should buy about 1.3 kg whole nectarines.
