If berry jam has already become quite familiar, then some fruits are still a curiosity. A couple of years ago, I first tried to make jam from nectarines, and since then I have been returning to this recipe again and again.
Step-by-step cooking recipe
Cut the nectarines, add sugar and citric acid, and leave for half an hour.
Bring the mass to a boil and boil for 45 minutes on low heat.
Rub the workpiece through a sieve and boil again.
Mix the agar and a couple of tablespoons of sugar, pour into the jam, boil for another minute and roll into sterile jars.
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