Cooking 14. March 2025

Nectarine jam

Now it's time for the preserves. We're making fresh, homemade nectarine jam. With its orange color and a hint of cinnamon, it not only fits into the cooler autumn mood, but also brings it to your breakfast table. Easy to prepare and has a particularly long shelf life thanks to the SEVERIN preserving jar. Fresh, fruity, homemade - just like grandma used to make.

Preparation 15 minutes Preparation 30 minutes

Nectarine jam

500 g nectarines (weighed without stone)
170 g gelling sugar, 3:1
1 pinch of cinnamon
1 lemon
1 vanilla pod

Preparation

Wash and puree the nectarines.
Stir the zest of half a lemon and the juice of half a lemon into the fruit purée.
Add the vanilla pod, gelling sugar and a pinch of cinnamon and bring to the boil for 5 minutes.
Remove the vanilla pod and pour the jam into jars.
Place the insert rack in the preserving machine. Close the jars and place in the preserving machine. Fill with at least enough water so that the topmost jar is ¾ full of water.
Heat the water to 80 °C as described in the operating instructions. Put the lid on and hold the temperature for 30 minutes.
Once boiling is complete, switch off the preserving machine and carefully remove the hot jars.

Nectarine jam Download