Recipe of Anthony Bourdain Nectarine jam

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, nectarine jam. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. After harvesting mountains of peaches and nectarines from Masumoto Family Farm, we worked Shakira Simley of Bi-Rite Market to make some jam—a lot of jam.

Nectarine jam is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Nectarine jam is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook nectarine jam using 5 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Nectarine jam:

1. Take 3 lbs nectarines (after the stones have been removed)
2. Prepare 3 lbs sugar
3. Make ready Juice of two lemons
4. Prepare 250 ml bottle of Certo pectin
5. Prepare Large knob of butter

Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Nectarines that are firm-ripe work better for jam than very soft ones.

Instructions to make Nectarine jam:

1. Cut the fruit into small chunks and put into a large jam pan
2. Add the juice from the lemons
3. Add the sugar to the pan and stir thoroughly. Drop in the knob of butter to stop the jam foaming when it boils.
4. Bring the mixture to a full rolling boil and boil for 4 to 5 minutes, stirring regularly to avoid sticking.
5. Put a freezer proof dish into your freezer to cool.
6. Remove pan from heat and add the Certo, stirring well. Return to the heat and bring back to boiling point. Boil for a further 1-2 minutes.
7. Test for setting by putting a small amount of the juice onto the cooled dish and return it to the freezer to cool quickly. Remove and draw your finger across the juice. If a skin has formed and it wrinkles setting point has been reached.
8. Remove pan from the heat and allow the jam to cool slightly - this will help to stop the pieces of fruit rising to the top of the jars.
9. Whilst the jam is cooling wash the jars, rinse in cold water and place on the racks in the oven.
10. Heat oven to cool setting 90-100C. After 10 minutes the jars will be ready.
11. Using a jug, fill up the jars to half an inch from the top. Allow to cool completely.
12. Cover the jam with jam pot covers or make your own from greaseproof paper. Put on the jar lids, label and store in a cool, dark place. Enjoy!

Let stand in hot water until ready to use. Nectarines that are firm-ripe work better for jam than very soft ones. The fruit holds up better to cooking and the gel is firmer when this jam is made with firm-ripe (not hard but not very soft, either) fruit. The nectarines in my box were clingstone. Peaches and nectarines should be peeled, as their skins can be tough / chewy in jam.

So that’s going to wrap this up for this exceptional food nectarine jam recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!