Nectarine Jam with Pink Pepper
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 900 g nectarine (s)
- 100 g red wine
- 500 g preservin suar (2: 1)
- 2 teaspoons, heaped pepper, pink, ground
- 1 packet citric acid
Print Recipe
Pin Recipe Instructions
- Wash the nectarines, cut in half, remove the stone and grate roughly with the peel. Add red wine, preserving sugar, pepper and citric acid, mix and bring to the boil.
- Cook for 4 minutes, then pour into twist-off glasses that have been rinsed with hot water, close and immediately turn upside down. Turn over after approx. 1 hour and allow to cool.
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