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- Nectarine and basil jam
Nectarine and basil jam
Nutrition facts per serving:
- Energy in kcal about 122
- Fat about 0g
- Carbohydrates about 28g
- Protein about 1g
This is needed
This is needed
for 4 glasses
Nectarines
- 1.5 kg nectarines
Jam
- 0.5 lemon
- 10 g basil
- 400 g preserving sugar (Coop)
- 1 dl water
Tools
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- 4 jars with lids, each approx. 200 ml
And that's how it's done
And that's how it's done
Nectarines
Cut the nectarines into pieces, transfer to a baking tray lined with baking paper.
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C, remove.
Jam
Squeeze the juice from the lemon, finely chop the basil.
Mix the nectarines, sugar, water, lemon juice and basil in a pan, bring to the boil while stirring, boil fast for approx. 4 mins.
Puree the jam, skimming off any foam.
To fill the jars
Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on a towel.
How-tos
