Nectarine and vanilla jam
Photo by Babiche Martens
Makes 1kg or 4 x 250ml jars
Makes 1 kg
- 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 lemon or lime juice and the sugar.
- Stir to combine then bring to a boil and stir while cooking, for 45 minutes. Ladle into hot, sterilised jars.