Nectarine jam for the winter: a simple recipe for cooking, rules for storing confiture

Nectarine, which appeared as a result of natural crossing, although it belongs to the peach subspecies, it differs from its closest relative in denser pulp, the absence of hairs on the skin. Smooth and tender fruits are rich in sugar, vitamins, antioxidants. Even when used to make jam for the winter, a simple recipe from nectarine produces a delicacy with an amazing aroma and thick texture. Pancakes are stuffed with dessert, pies are stuffed, cakes are smeared.

Features of making nectarine jam

You can cook confiture from exotic fruits using the classic method. After removing the seeds, the fruit is crushed into pieces and covered with sugar. When the nectarines release the juice, the mass is sent to the stove and the jam is boiled, stirring constantly with a spoon or spatula, otherwise the mixture will stick to the bottom of the bowl or pan.

With the advent of modern home technology, the process of harvesting fruits is somewhat easier. Nectarines are simply cut and put into a multicooker bowl covered with a layer of non-stick material. When choosing the extinguishing mode, the boiling mass does not flow out of the dishes, does not overheat, does not stick to the walls and bottom of the multicooker bowl.

Selection and preparation of fruits

Jam is made from ripe and soft nectarines, unripe and rotten fruits are removed during sorting, and the selected fruits are washed under running water.

To remove the pits, nectarines are halved or chopped into slices.

To make jam, the smooth skin is not cut off. If the fruits are hard due to the fact that they did not have time to fully ripen, they are thrown into boiling water, and then into cool water, and the skin easily lags behind.

Nectarines go well with tangerines and apples, combined with lemons, coffee gives the dessert a spicy flavor.

How to properly prepare the container?

Jam, like jam, is transferred to small glass jars. Containers without chips and cracks are thoroughly washed with water and soda, mustard and dried. For disinfection from fungi and bacteria, the container is sterilized by choosing one of the methods:

• in a teapot over steam;
• microwave;
• in the oven;
• in a slow cooker.

Jars with a volume of 0.5 liters boil for 5 minutes, 1 liter - 10. Fill the disinfected containers with hot fruit mass.

Cooking Methods

Some women make old-fashioned jams from berries and fruits for stuffing pancakes and pastries in a bowl on the stove, as their mothers and grandmothers did, others prefer to use modern household appliances.

Easy winter recipe

To make nectarine jam using traditional technology without additives, a kilogram of sugar is taken, which is used as a preservative, and the same amount of fruit:

1. Fruit is crushed into pieces about 20 mm in size.
2. Nectarines are transferred to a saucepan, sugar is poured on top.
3. When juice appears in the container, move it to the stove and turn on the fire.
4. After boiling, cook, stirring occasionally, until the drops of jam begin to thicken on the saucer.

The hot billet is poured into sterile dishes, hermetically sealed. Cooled jars are placed in the pantry or in the refrigerator.

Option for multicooker

Women who do not have the patience to stand over the stove, stirring the boiling mass, replace the metal pan with a slow cooker. Sugar and nectarines are taken in the same proportion.

To make the jam flavor brighter, add a packet of vanillin.

Fruits are crushed into pieces, sent to a non-stick bowl. To make the liquid stand out faster, the fruits are covered with sugar and left for a couple of hours. The resulting juice is diluted with vanilla, mixed with nectarines. The stewing mode is selected in the device, the fruit mass is boiled, removing the bowl lid. After the beep, the boiling jam is sent to sterile jars. If the liquid begins to seep, the container is rolled up with a new disinfected lid.

Fragrant and tasty platter is obtained by using different fruits. For its preparation is taken:

• one kilogram of nectarines and pears;
• 900g tangerines or oranges;
• 2 lemons;
• sugar 1.5 kg.

Citrus fruits are freed from the skin. The pear is peeled, beaten with a blender in a puree, into which nectarines, cut into pieces, orange cubes are laid out.

A container with a mass is sent to a gas stove, fruits are combined with 3 glasses of sugar. Remove the skin from the lemon, squeeze out the juice, grind the zest.

Pour 200 ml of water into a small bowl, put it on fire, after boiling add sugar, boil syrup with juice and zest for 5 or 6 minutes, mix with fruit mass, cook jam for an hour.

How to properly store nectarine confiture

Sterile jars filled with hot exotic fruit treats are turned over to check for leaks and then taken to the cellar or basement. In a cool room, fruit jam or confiture does not deteriorate, retains aroma and taste for at least 2 years.

Recommended