Contributor
Apr 151 min
This easy to make jam offers a burst of summer flavour to brighten the long winter months. It’s an elegant topping for high-tea scones but every bit as delicious on a piece of buttered toast with your morning coffee.
Karen Hart for Juicy Delicious
1½ kg nectarines, sliced and pitted
2 cups of sugar
2 tbsp fresh lemon juice
2 tbsp fresh ginger, grated or finely chopped
Stir together the fruit and sugar in a large pot over medium-high heat. Bring to a boil, stirring until sugar is dissolved.
Mash the fruit with a potato masher.
Add the lemon juice and continue to boil, stirring frequently. Boil for 15 – 20 minutes. Take care to frequently remove the foam from top.
Stir in the ginger. Turn off the heat, allow to cool for 10 minutes.
Pot the jam into hot sterilised jars, leaving about 2 cm space at the top, and seal.