Nectarine and vanilla jam
( MAKES 4 x 250ml jars )
Photo by Babiche Martens
- Using the point of a sharp paring knife, score each nectarine. Place the fruit in a bowl then cover with boiling water and leave for 15 minutes.
- Peel the fruit, discard the skin and stones then roughly chop the flesh.
- Put the fruit in a heavy-based saucepan or preserving pan. Add the water. Slit the vanilla pod and scrape the seeds into the pan. Add the pod along with the lime or lemon juice and the sugar.
- Stir to combine then bring to a boil and stir while cooking, for 45 minutes. Ladle into hot, sterilised jars.