So the nectarine jam was not what I would consider a success.
I thought it might produce a jam similar to apricot, but it just didn’t have the flavour. The jam tasted sweet with a slight hint of a peachy nectarine flavour. In my opinion, it would have been nicer with a higher acidity.
In addition if anyone wants to make the jam, follow the recipe, but use Jam Sugar or add pectin. I didn’t realise that nectarines appear to have a lower pectin content than apricots, so the jam did not thicken as much as I would have liked. It did not solidify as much as you would expect. Anyway, it hasn’t gone to waste, but will be added to yogurt and to perhaps sweeten apple crumbles. Yum, apple and nectarine …..
So still the dilemma of what to do with a surplus of nectarines, well how about a nectarine tart/sponge?
This worked really well and is lovely with clotted cream or natural yogurt. Babara followed Mary Berry’s Devon Apple Cake recipe, and replaced apples with nectarines! Delicious!