Nectarine and basil jam

Nectarine and basil jam

Total: 40 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 122 kcal
, Carbohydrate: 28 g
, Protein: 1 g

Basil is not just reserved for pesto or Caprese salad. It is also great paired with roasted nectarines and made into a jam. There's nothing like a new and surprising flavour combination to get you out of bed in a morning!

Ingredients

4 glasses

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Nectarines

1 ½kg nectarines

Jam

½ lemon
10g basil
400g preserving sugar (Coop)
1dl water
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Utensils

4 jars with lids, each approx. 200 ml

How it's done

Nectarines

Cut the nectarines into pieces, transfer to a baking tray lined with baking paper.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C, remove.

Jam

Squeeze the juice from the lemon, finely chop the basil.

Mix the nectarines, sugar, water, lemon juice and basil in a pan, bring to the boil while stirring, boil fast for approx. 4 mins.

Puree the jam, skimming off any foam.

To fill the jars

Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on a towel.

Good to know
Shelf life: Store in a cool, dark place for approx. 6 months.

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