Nectarine preserves - the aromatic taste of summer. Recipes for making nectarine jam: traditional, with coffee, vanilla, cinnamon

Nectarine preserves - the aromatic taste of summer. Recipes for making nectarine jam: traditional, with coffee, vanilla, cinnamon

The fruit got its name due to its high sugar content. Nectarines are rich in vitamins and trace elements. Nectarine seed kernels also have beneficial properties. They are sweet and bitter. Sweet is added to the jam or just eat, and the bitter is used in the preparation of alcoholic beverages.

Nectarine jam - the basic principles of cooking

For jam, take only ripe fruit. Unripe nectarines can spoil the taste of jam.

Selected nectarines are washed under the tap. The skin is not removed. Then the bones are removed, and the flesh is cut into slices. Chopped nectarines are shifted to suitable dishes and poured with sugar. Stir and leave in the refrigerator for several hours.

Nectarine preserves are boiled in two or three doses. A container of peaches put on the fire and bring to a boil, remove the foam and cook for about five minutes. Then it is completely cooled and boiled again.

For piquancy and aroma, spices, citrus fruits, vanillin and even coffee are added to the jam.

Hot jam is packaged in half-liter sterile jars and tightly sealed. Wrap and leave to preserve completely cooled.

Nectarine preserves are suitable not only for tea drinking, but also as a filling for pies.

Recipe 1. Traditional nectarine jam


  • nectarine - two kg;
  • granulated sugar - 1000 grams;
  • vanilla sugar - bag.

Method of preparation

1. Rinse the fruits of nectarines under the tap. Remove rotted and overripe fruit. Remove the bones from the peaches. Pulp cut into chunks.

2. Put the peaches in a bowl and add sugar. Mix well and leave in the refrigerator for several hours.

3. Stir again, add the vanilla sugar and place the bowl of fruit on a slow fire. Bring the jam to a boil and cook for a quarter of an hour. Set aside for a few hours. 4. Wash half-liter jars with detergent and rinse them thoroughly. Sterilize glass containers convenient for you.

5. Send a bowl of jam to a slow fire and boil for another 15 minutes from the moment of boiling.

6. Spread hot jam in a glass container and cork tightly with lids. Turn over, wrap and cool completely.

Recipe 2. Nectarine preserves with saffron


  • kilogram of nectarine;
  • a pinch of citric acid;
  • 1.2 kg of sugar;
  • drinking water - a glass;
  • a pinch of saffron.

Method of preparation

1. Nectarine wash thoroughly. Divide in half and remove bones.

2. Dilute citric acid in water and lower the halves of nectarine into it for five minutes.

3. Drain the water and put the peaches in an enamel bowl.

4. Pour sugar into a saucepan, pour a glass of drinking water and boil the syrup over low heat, stirring constantly.

5. Pour the nectarine pulp with syrup and leave for a day so that the fruit is soaked with syrup.

6. After the allotted time, pour the syrup with the released juice into a saucepan, put on the fire and boil. Pour peaches over them again. Infuse nectarines for another day.

7. Put the pelvis on medium heat and bring to a boil, removing the foam. Then reduce heat and simmer for 15 minutes. At the end add saffron and citric acid. Chill the jam completely and arrange in sterile dry jars. Cover the throat with parchment and tie with twine. Keep refrigerated.

Recipe 3. Nectarine jam with oranges


  • kilogram of sugar;
  • nectarines - kilogram;
  • lemons - half a kilo;
  • oranges - kilogram.

Method of preparation

1. Wash nectarines under running water. Take out the bones. Cut the flesh into equal thin slices, cutting off the damaged areas.

2. Transfer the sliced ​​fruit to a stainless steel bowl. Pour sugar and mix. Leave on for forty minutes, until the juice stands out. 3. Wash lemons and oranges, pour over boiling water and peel off with a sharp knife. Cut the citrus into slices and add them to the nectarines.

4. Put the pelvis on low heat and cook the jam, stirring constantly. To check, put the mixture on the saucer, if it does not spread, then the jam is ready.

5. Wash the jars, rinse well and put in the oven for 15 minutes to be sterilized.

6. Spread hot jam in jars and roll up. Cool, wrapped in a warm blanket, and sent to storage in the pantry.

Recipe 4. Transparent nectarine jam


  • nectarines - kilogram;
  • drinking water - a glass;
  • granulated sugar - kilogram;
  • lemon juice - 60 ml.

Method of preparation

1. Wash nectarines and cut them into beautiful small slices.

2. In a glass of water, add two cups of sugar and set the mixture on low heat. Boil the syrup until the sugar crystals completely dissolve. Then remove the dishes with syrup from the heat, cool slightly and add freshly squeezed lemon juice.

3. Immerse the nectarine slices in the hot syrup and leave overnight, covering with a clean cloth.

4. Then put the dishes with peaches on a low fire and cook for about three minutes from the moment of boiling. Remove from heat and leave until morning.

5. Again, send the fruit mixture to the fire and cook for about ten minutes.

6. Clean jars are sterilized and dried. We spread on the prepared glass container hot jam, and hermetically roll up.

Recipe 5. Nectarine jam with almonds and cinnamon


  • nectarines - half a kilogram;
  • almonds - 150 g;
  • ground cinnamon - 5 grams;
  • sugar - 2.5 glasses.

Method of preparation

1. Wash nectarines under the tap. Boil the fruit and remove the thin skin. Remove the bones, cut the flesh of the peaches into thin slices and place in a stainless steel basin. Leave it on for a couple of hours, filling the nectarines with sugar and mixing.

2. Put on the fire and, as soon as boils, boil a quarter of an hour. Carefully remove the foam. Set aside, cover with a clean cloth and leave overnight. 3. Remove the skin from the almond and finely crumble it. Put the dishes with the jam on the fire and, as soon as it boils, add cinnamon and chopped almonds. Boil with a low boil for about ten minutes. Do not forget to constantly stir, so that the jam is not burnt.

4. Arrange the jars in jars. Cork tightly, turn it over, wrap it in a warm blanket and cool completely.

Recipe 6. Nectarine jam with coffee


  • nectarines - two kilograms;
  • granulated sugar - two kilograms;
  • natural ground coffee - 30 g.

Method of preparation

1. Make a small bag out of thick fabric.

2. Nectarines wash under water. We take out the bones. The flesh of the fruit is cut into small slices.

3. Put the sliced ​​peach pulp in the enamel basin and cover it with sugar. Mix and leave for a few hours for the fruit to give out juice.

4. Pour coffee into the bag and tie it tightly. We put the basin on the fire and put a bag of coffee in it. We need him to give his flavor, but the color of the jam has not changed. Cook from the moment of boiling, seven minutes. Then remove from heat and remove the bag of coffee.

5. Hot jam prepackaged in half-liter jars and roll up. We wrap the old jacket and leave it so that the jam is completely cooled.

Recipe 7. Nectarine jam with walnuts


  • kilogram of granulated sugar;
  • walnuts - 100 g;
  • kilogram of nectarines.

Method of preparation

1. Kernels of walnuts soaked for five minutes in boiling water. Then pour the water and soak again for ten minutes.

2. Nectarines wash by tap, drain and cut into slices, removing bones.

3. We transfer the peaches into enameled dishes and cover them with sugar. Stir and leave for three hours to nectarines let the juice. Add walnuts to peaches and mix.

4. Send the fruit mixture to a low flame and cook until cooked, stirring constantly. Remove the foam. As soon as the jam starts to bubble, remove it from the heat and pack it in a sterile, dry glass container.

Recipe 7. Nectarine preserves with gallstone


  • granulated sugar - 1 kg 100 g;
  • nectarine - four kilograms;
  • zhelfiks - two packs;
  • drinking water - 60 ml.

Method of preparation

1. We flush nectarines under the tap and remove the bones. Boil the fruit with boiling water and remove the thin skin. Cut the flesh into small pieces and transfer them to the pot for cooking the jam.

2. Add 100 g of sugar to the gelfix and mix. Add the mixture to the peaches and mix. Leave for a couple of hours.

3. Put the dishes with peaches on a low heat, pour in boiled water and mix. Water is needed so that the jam does not burn.

4. When the fruit mixture begins to boil, add the rest of the sugar and stir. Cook for seven minutes, stirring constantly.

5. Pour hot jam into sterile dry jars and cork. Cover with warm cloth and leave for a day.

Nectarine preserves - tips and tricks

  • For jam, take ripe nectarines with dense flesh.
  • Solid varieties blanch four minutes in boiling water, then dip in cold water.
  • To prevent the fruit from bursting, prick them in several places.
  • The bone ingrown into the flesh is conveniently removed with a spoon.
  • Adjust the amount of sugar depending on the sweetness of nectarines.
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