Sweet and fragrant Uzbek nectarines go great in jam. It thickens well, and then perfectly complements desserts, pancakes, toasts and pastries. This jam perfectly goes into any fillings for pies or pies.
Step-by-step cooking recipe
Cook the syrup from water, sugar and vanilla.
Send diced nectarines into it, bring to a boil again and remove from heat.
Let the jam cool and bring it to a boil again.
Boil it for half an hour and roll it into sterile jars.
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