Summary

Ingredients

• 1 kg nectarine (s)
• 500 g preservin suar 2: 1
• 1 sprig mint
• 1 splash lemon juice, freshly squeezed

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Instructions

1. Stone the nectarines and cut into pieces with the peel, add the preserving sugar and a splash of lemon juice and let the fruit steep a little. Then puree the mixture well.
2. Add a sprig of mint (more if you like), bring everything to a boil and let the jam simmer for 4 minutes. Stir constantly.
3. Remove the sprig of mint and then pour the jam into prepared jars and close them tightly.
4. Since the peel is not peeled off but also mashed with this recipe, the jam is slightly reddish in color. After cooking, however, nothing is noticeable of the peel.
5. Alternatively, this jam can of course also be cooked with peaches.