The pieces of fruit stay visible. Adjust the temperature and cooking time to the amount of liquid and the consistency you want.
Nectarine jam with less sugar
Ripe nectarines, a little sugar and lemon. A jam with pieces of fruit, good with yogurt with chia and muesli, on crêpes or on toast.
Prep time: approx. 10 minCook time: 40–50 minServings: to be weighed
Classic method
Ingredients
- 1 kg nectarines, stoned, unpeeled
- 260 g sugar
- 22 g lemon juice
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How to make it
- Wash the nectarines, remove the stones and cut the fruit into small pieces. Keep the skin on.
- Put the fruit, sugar and lemon juice into a heavy-based saucepan. Leave for 15–20 minutes so the fruit releases its juice.
- Cook over a medium-low heat for about 40–50 minutes, stirring often, especially towards the end. The time varies with how much juice the fruit gives off.
- Partly crush the fruit with the spatula if you want a smoother texture.
- Test the texture on a cold plate; the jam thickens further as it cools. If it is very runny, cook it for a few more minutes.
- Transfer to clean jars; once cool, keep in the fridge or freeze in suitable containers.
Thermomix adaptation TM6
Use the same quantities. Do not leave the appliance unattended during the Varoma stage.
Ingredients
- 1 kg nectarines, stoned, unpeeled
- 260 g sugar
- 22 g lemon juice
How to make it
- Put the chopped nectarines into the TM6 mixing bowl: 5 sec / speed 5.
- Add the sugar and lemon juice. Replace the measuring cup with the simmering basket placed on the lid, to let steam escape and to protect against splashes.
- Cook 25 min / 100°C / speed 2. Keep an eye on the foam.
- Continue 15–20 min / Varoma / speed 2, but only if the mixture is not foaming too much. If it starts to rise or splash, lower to 100°C.
- Test the texture on a cold plate. If needed, cook for a few more minutes, keeping an eye on it.
- Transfer to clean jars; once cool, keep in the fridge or freeze.
Nutritional values
The estimate per 100 g will be added after weighing the finished jam. The amount of water that evaporates affects the values.
Frequently asked questions
How do you store jam with less sugar?
Keep it in the fridge and eat it within about 7–10 days, using a clean spoon. For longer storage, freeze it. The recipe is not validated for storage at room temperature, even if the jar is sealed while hot.
Can I use peaches too?
Yes, you can use very ripe peaches. The cooking time may vary with the amount of juice.
How do I make a breakfast in a jar?
Put 150 g yogurt, 10 g chia and 30–40 g jam into a jar. Top with 30 g muesli, ideally just before serving.
Source: From Carmen's kitchen.
Part of: Autumn recipes, Homemade jams and syrups
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