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Nectarine and basil jam
20 m active | 40 m total
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
  • 1.5 kg nectarines
  • 0.5 lemon
  • 10 g basil
  • 400 g preserving sugar (Coop)
  • 1 dl water
  • 4 jars with lids, each approx. 200 ml
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And that's how it's done
And that's how it's done
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.
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.