Technology of making nectarine jam

For the preparation of sweet preparations for the winter, be it compotes, jams or preserves, various berries and fruits are used.Nectarine was no exception. Today, there are many different recipes for using this fruit as a sweet and useful raw material for making jam.

Modern hostesses began to be engaged in making sweet preparations for the winter of nectarines not so long ago, however, such a delicacy gained particular popularity and in a rather short period of time became present in the storerooms and on the tables of most domestic families. In addition to the high taste qualities of nectarine jam, this product is in demand due to its beneficial properties for the body, since the fruit is rich in not only sugars, but also trace elements and vitamins. And their main concentration falls on the core of the fetus.

Nectarine is in demand as an ingredient of jam due to the need to use the minimum amount of the constituent products, most often only water and sugar are used for cooking. However, to give a more refined taste and appearance, components such as coffee, chocolate or even nuts are added to the treat. There are recipes with lemon or oranges.

In order not to create confusion when choosing the ingredients of the product, it should be noted that nectarine is a unique peach variety, and the outwardly nectarine jam has some similarities with watermelon peel based preservation, since the finished product becomes thick and golden in texture. Usually, The allowable shelf life of such a homemade treat is about two to three years, which allows you to make decent stocks of useful jam for several seasons at once.

Nectarine is a fruit that goes well with almost all culinary spices, berries and fruits, as well as syrups and nuts. That is why the number of recipes for making nectarine jam is rapidly increasing. The favorites among the spices used in the preservation are cloves, cinnamon and turmeric, as well as citrus peel and pulp, almonds and hazelnuts.

Cinnamon gives the jam an extraordinary spicy and spicy note on the palate, slightly reducing the sweetness of the finished product. And the carnation, on the contrary, only emphasizes the sweetness. Despite the exquisite aroma of nectarine, vanillin is necessary in some recipes in order to cook the product with the most intense flavor, but during the preparation of such a dessert, the amount of sugar used is usually reduced.

As for berry-fruit mixes based on nectarine, in this case everything depends on the hostess’s fantasy and the possibility of acquiring some fresh berries and fruits. Apricots, cherries, plums, raspberries and strawberries, as well as watermelon and melon are used. As a result, on the table can be an incredibly tasty and healthy dessert, which combines all the favorite and affordable seasonal treats. However, in the process of selecting ingredients should be aware that some ingredients may affect the color of the finished delicacy.

The list of classical variants of the composition of jam can be supplemented with desserts, where such exotic fruits as kiwi, citrus fruits and their hybrids act as an additional component. The combination will be somewhat unusual for an inexperienced lover of sweet, but the flavor and light notes of orange or lemon in the taste of few people will remain indifferent.

In the question of the selection of the components of the nectarine jam, you can safely experiment, but it is important to monitor the consistency of the delicacy, so the fruit must be processed in sliced ​​lobs. And for cooking, preference is given to fruit, medium in hardness, so that they do not boil soft. Nectarines with a uniform orange-reddish color will be ideal for making a dessert, and when pressed on the fruit, it is necessary that no traces remain on it.

Another confirming factor of fruit ripeness will be the question of simply separating the stone from the pulp; it is in ripe fruit that this process will not require any additional effort. Otherwise, it can be argued that the fruit is immature or has already deteriorated.

For conservative hostesses the easiest recipe for making dessert is suitable, which includes the minimum set of ingredients that are in every home. For jam you will need the following products:

• two kilograms of ripe nectarines;
• kilogram of granulated sugar;
• one bag of vanilla sugar.

The first step is to prepare the nectarines for further cooking. To do this, you need to wash the fruit under running water, remove the nucleolus and cut them into small and neat slices. Prepared fruit is poured into a bowl and sprinkled with sugar, in this form the nectarine is sent for a couple of hours in the refrigerator or any other cool place in the apartment.

Over time, the composition must be mixed and add vanilla sugar, after which it is sent to the stove, candied fruit must be kept on low heat and bring to a boil. The resulting product is left to languish on the stove for about 10-15 minutes. Removing from the heat, the dessert must be cooled, usually it takes about two or three hours. After that, the jam must be boiled again.

The resulting product is distributed in sterilized jars of suitable volume, tightly twisted lids and sent for some time in storage in an inverted form. It is best to wrap the banks with any blanket or other material.

In order to prepare a delicious and at the same time healthy dessert from nectarines, you should use the recipe "five minutes" without pits, which, according to reviews, allows you to get a full-fledged jam with a minimum of expenses for the purchase of products. In addition, the preparation of delicacies takes a minimum of time. In some cases, this option involves pre-cleaning the fruit from the skin, in which case the nectarine slices will simply melt in the mouth.

To make the jam, you need the following ingredients:

• 800 grams of nectarines;
• 900 grams of sugar;
• 100 milliliters of purified water.

The process of cooking the product involves cleaning the fruit, if there is a desire to make jam from the nectarines without the peel, the prepared amount of fruit is immersed for 1-2 minutes in boiling water, then cooled in cold. This method makes it easy to remove the skin with a sharp kitchen knife.

After that, the nectarine must be cut into small pieces and remove the bone.

Dessert is prepared according to the following recipe:

• in a saucepan or any other container, it is necessary to dissolve the sugar in water and boil it until complete dissolution;
• fruit slices are immersed in a sweet liquid and boiled over high heat;
• then the heating temperature should be reduced, and the jam should be cooked for about 5-10 minutes more, and after removing it from the heat, remove the foam from it.

For the distribution of the jars do not need to wait until the treat has cooled, it is poured into containers and rolled immediately. Before complete cooling of the workpiece must be held in an inverted state, covered with a blanket. Next, store the five-minute jam is recommended in a dark and cool place.

Jam with nectarine, plum and apricot serves as a delicious fruit mix. It is prepared from the above ingredients, which must be taken by half a kilo, as well as 1.5 kilograms of granulated sugar. For blanks should pick up the fruits that are elastic, plums should be large in size. As for apricot, you can use any available fruit variety.

Ingredients need to wash and remove the peel.For this, nectarine, apricot and plum are dipped for half a minute in boiling water, and then in cold water. For an attractive appearance, the fruit should be cut into small slices, some housewives prefer to cut the ingredients into cubes for this recipe. As a result, the table can serve a delicious and colorful treat.

Consider the technology of cooking jam.

• Prepared fruits are placed in a container and covered with sugar. In this state, they must be left for 2-2.5 hours for the fruit to let the juice.
• After that, the components of the dessert should be mixed and put on the stove, sometimes stirring so that the jam does not burn.
• When the fruit mass boils, the fire is reduced, and in this state, the jam should be roasted for about half an hour. If foam is formed, it must be removed.
• After the specified time, it must be removed from the plate and left to infuse for 5-6 hours. After that, the dessert is distributed in selected containers and covered with lids.

In addition to the usual recipes for the preparation of nectarine jam, today are actively used options, which include some unusual ingredients. Such sweet preparations can be attributed to the use of fruit vanilla, walnut and almond.

To make such a dessert, you will need:

• one kilo of ripe nectarines;
• about 100-150 grams of nuts;
• one bag of vanillin and a pound of sugar.

Prepare the jam according to a certain technology.

• First, the fruit should be washed, cut and covered with sugar for a couple of hours. When the fruit starts making juice, it is necessary to put the jam on the fire and cook for about 30-40 minutes.
• After that, it is removed from the plate and left to cool. The cooled mass should be sent to the refrigerator for 6-8 hours.
• From the refrigerator, the jam is again sent to the fire, brought to a boil, adding vanillin with nuts. The resulting composition must be thoroughly mixed, after 20-25 minutes, remove from heat. In this state, the jam is poured into jars and rolled.

To enjoy an unusual and incredibly tasty delicacy in the winter, you can make orange jam. To do this, use the following products:

• 500-600 grams of nectarines;
• one citrus;
• a pound of sugar.

Most beautiful is the jam in jars, if you cut the nectarine into thin slices. Orange is used for cooking together with the peel, so before use it must be thoroughly washed. Citrus can be cut into cubes or small triangles. All products are placed in a suitable container and covered with sugar for a while. After the nectarine and orange juice are allowed to go, they are sent to the cooker to get the maximum amount of juice, and the ingredients form an integral mass during cooking.

After 30-40 minutes, dessert can be removed from the stove and not yet cooled down roll up in jars.

The most unusual jam of nectarines is a recipe in which chocolate is present as a component.

To make a delicacy you must take the following products:

• about one and a half kilograms of nectarine without bone and peel;
• one kilogram of sugar;
• about 100-150 grams of dark chocolate;
• one teaspoon of brandy.

The following is the sequence of cooking dessert.

• Nectarine should be cooked in such a way that fruit puree is not formed from it, therefore, the most elastic fruits should be selected for the jam. The fruit is cut into slices or in any other way you like.
• Fruit mass is placed in a pan, where sugar is added to nectarines. Content is sent to the stove and languishes on low heat until a syrup is formed in the mass.
• As soon as the juice appears, you need to get the fruit, and boil the syrup for about 15 minutes. After that, the fruit is returned to the pan.
• The next step is the preparation of chocolate - it must be grated and added to the fruit mass, along with brandy. All components need to be mixed well and simmer over low heat for about 10 minutes.

Next, the product is distributed in jars and tightly wrapped. In some cases, finely ground coffee can be used instead of chocolate.

In fact, there are many subtleties, which will help to prepare the most delicious, beautiful and healthy nectarine jam with minimal effort and investment.

• Many cooks in order to preserve the integrity of the fruit in the dessert, recommend cutting them into squares. And for connoisseurs of homogeneous delicacies, the fruits are best pre-chopped in a blender or food processor.
• As practice shows, in contrast to peach, nectarine has a very soft and pliable skin, so its removal is not necessary.
• In order to enrich the product with useful properties and add unusual flavor notes, I often use fruit pits for cooking jam. To do this, they are chopped, and the nucleoli are added to the fruit mass.
• Taste, more precisely, the sweetness of the resulting dessert will depend not only on the amount of granulated sugar, but also on the juice that will be released from the fruit. To make it as much as possible, experienced housewives leave the fruit, covered with sugar in the refrigerator for 10-12 hours, after which the mass is boiled. This technique allows you to get more juicy and rich nectarine jam.

For information on how to make nectarine jam, see the next video.