Nectarine Jam

NOTE: This recipe can be made with any other stone fruit.

I was lucky enough to score myself a giant 2kg bag of beautifully juicy nectarines recently and have been experimenting with all kinds of recipes since. Here is a simple yet salivatingly delicious jam recipe that can be used simply as that; on toast for breakie or with a side of Greek yogurt for a light desert…I enjoy just spooning it out from the jar, but then, some would say I lack all self control when it comes to sweet things!

Health Benefits of Nectarines:

Nectarines are rich in vitamins and minerals and very low in calories, so they are a great little snack to keep you going between meals. As with any orange coloured fruit or veg they contain high levels of beta carotene, which helps keep your vitamin A levels in check and benefits bone, reproductive and eye health (think about carrots helping you see in the dark)! Vitamin A also builds and maintains healthy skin, teeth, bone, tissue, and mucous membranes. They are also rich in vitamin C and lutein for a great dose of antioxidants. This can help improve immune function and protect against oxidative damage from pollution, stress and chemicals, which in turn can lead to chronic diseases, such as cancer.

Approximatley 9 (~850 g) nectarines or any stone fruit, thickly chopped and stones removed. Do not peel as the peel with provide the pectin to help the jam set. Please note that if stone fruit are not in season you may use tinned but you will have to add extra pectin as these are usually peeled.

150 – 200 mls raw honey, adjust to taste as some fruits may be sweeter than others. Vegans can replace with sweetener of choice.

1 vanilla pod, scraped and cut in 2 (optional use of other flavourings such as cinnamon, star anise or your fave spices!)

1/2 a lemon. Reserve juice and some peel as this contains extra pectin to help the jam set.

1 splosh brandy (about 1-2 Tbls depending on taste). Optional.

Preparation

Sterilize 1 large or 2 medium jars. I simply drench them in boiling water and allow them to air dry while I cook away.
In a medium-large saucepan combine nectarines, 150 grams of honey, vanilla seeds and pod (or additional flavourings if adding), lemon juice, peel and brandy.
Simmer gently for 30 minutes, tasting as you go along and adding more honey if needed.
I’m rustic (hem hem, lazy) so I leave the vanilla pod and lemon peel in but you may scoop them out here if you are worried about chomping into them later. You will see them as you spread the jam so it is easy enough to remove as you go.
Transfer to sterilized jars. Allow to cool completely and store in the refrigerator.

Serving suggestions: Serve on toast for breakie, with crackers and sharp cheese as part of a platter (yum!) or on top of Greek yogurt.

Paleo Granola – oh. my. god. yes!

Be warned, this is dangerously addictive! You will end up eating it by the handful from the jar.

Serves 12

2 cups your favorite raw nuts, roughly crushed
3/4 cup dried fruit (I’m loving craizens at the mo)!
1/2 cup pepitas (pumpkin seeds)
1/2 cup LSA meal
1 cup desiccated coconut
2 Tbls chia seeds
1 tsp cinnamon
1/2 cup coconut oil
4 Tbls raw honey
2 tsp vanilla extract

Preparation:

Preheat over to 170 degree C.

1. In a large bowel combine the crushed nuts, dry fruit, pepitas, LSA meal, desiccated coconut, chia seeds & cinnamon.

2. In a small saucepan melt coconut oil and honey. Remove from the heat and add the vanilla extract.

3. Poor wet mixture over dry and mix to coat.

4. Spread on a large oven tray and bake for 30 minutes stirring every 10 minutes.

5. Cool and serve with coconut milk and fresh fruit. Yuuuum!

Storage: I like to store this baby in a large jar in the fridge to ensure it stays fresh as long as possible. Make sure you completely cool it first or it will sweat. It will last you ~1 months in the fridge.