Among the wide variety of peach subspecies, Uzbek nectarine is best suited for jam. It is hard, has a smooth rind and a very sweet taste. The jam turns out to be light, fragrant and quite thick.
Ingredients
- Nectarine (Uzbek) – 2 kg
- Sugar - 600 g
- Lemon juice - 3 tbsp.l .
Step-by-step cooking recipe
Wash the nectarines thoroughly, peel them from the seeds and cut them.
Place in a deep saucepan, cover with sugar and leave at room temperature for 6-8 hours.
Bring the mass to a boil over low heat, boil for 5 minutes and fish out pieces of nectarines with a slotted spoon. Syrup and fruit should cool in different dishes.
Boil the syrup for 5 minutes, pour in the nectarines and cook for another 5 minutes. Repeat the procedure with the slotted spoon again.
Bring the syrup to a boil, pour in the lemon juice, add the nectarines and cook for another 5 minutes.
Put the hot jam in sterilized jars, cover with lids and wrap with a warm blanket for 1 day.
