Nectarine Jam with Lemon Balm and Orange Juice

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 kg nectarine (s) or peaches
2 orange (s), the juice it
20 lemon balm leaves
500 g preservin suar, 2: 1

Nectarine Jam with Lemon Balm and Orange Juice

Instructions

Immerse the peaches in boiling water for about 10 seconds, rinse in ice-cold water; then peel off the skin, cut in half and core.
Cut the pulp into small pieces. Mix with orange juice and finely chopped lemon balm and pour into a tall saucepan.
Add the preserving sugar and bring the mixture to the boil while stirring, let it simmer for 4 minutes. Pour hot into jars, close immediately and turn upside down for about 5 minutes. Turn the glasses over and over again when they cool so that the lemon balm is nicely distributed in the glasses.
The recipe makes approx. 4-5 glasses of 230 ml each.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.