Nectarine and Chilli Jam
Homemade jams and preserves are so delicious. The real fruit flavours that are natural and without additives make up for any time and effort one takes to prepare them. It is definitely worth a try.
1 kg ripe Nectarine; washed and peeled
1/2 kg sugar
Juice of one lemon; freshly squeezed
pinch of salt
1 finely chopped fresh thin long red pepper
In a pot, place the prepared nectarines roughly chopped. Include the kernel/seed.
Pour the sugar over it.
Sprinkle with the juice of one lemon or lime.
Add the pinch of salt and the finely chopped pepper.
Cover and set aside for a few hours.
Remove the cover and place it on the stove on a low flame. Keep stirring until all the sugar has melted away.
Bring it to a boil and let it cook for 20 to 30 minutes until it reaches the correct consistency you desire.
Fill in sterilised jars. Allow it to cool before sealing. Refrigerate.
Nectarines in season are flavourful and sweet. Use fruit that you have tasted for the best results.
If the nectarines are not fully ripe, you may need to blanch them for a few minutes to get the skin off easily.
To check if the jam is thick, drop a teaspoon of jam on a small plate. Cool. Push it with a finger and the wrinkles will show you the thickness. It will get slightly thicker as it stays in the refrigerator.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
Photo Courtesy Shamineh M