Ingredients

  • 4 large (440 g) nectarines, ripe
  • 180 g sugar, 1 tbsp

Instructions

  1. The sugar is 80% weight of fruit (about 4 large nectarines)
  2. Cut up and remove the stones from the nectarines and place in a bowl. Cover with the sugar, add the lemon juice, stir, Cover. Leave overnight
  3. Pour into a medium saucepan – gently heat until the sugar has dissolved. Lightly mash with a potato masher to break the fruit up.
  4. Place jam jars and lids in the oven at 135°C/Gas mark 1
  5. Bring to a rolling, but not rapid boil until setting point is reached. 105°C or spoon from the freezer sets and wrinkles on the top when poked.
  6. Allow to stand for a few minutes. Pour into hot jars – seal and allow to cool.