1867. Nectarine Preserves

When I see a jam or preserves recipe that has added pectin, I think that they didn't add this hundreds of years ago, so why should we now? The reality is, fruit naturally contains pectin, the component that helps a jam to gel up. Different fruit have different concentration, and hence need various simmering times. 

This nectarine preserves, which can also be made with peaches, helps coax out maximal flavor by mixing the fruit and sugar overnight before the cooking process starts.

Ingredients:

1.5 kilos chopped nectarine

2 cups raw sugar (up to 3 cups if you want more sweet)

2 lemon, juice

Method:

In a large non-reactive bowl (glass or ceramic), mix the chopped fruit, sugar, and lemon juice until evenly distributed. Cover and set aside on the counter overnight, tossing if you happened to be near. Next day, pour the lot in a cooking pot and bring to a boil. Reduce to a simmer, and stir often to avoid scalding at the bottom of the pot. Skim the foam as it collects at the surface; this can be refrigerated and consumed over the next week. As the mixture thickens, your stirring should be constant as it is in danger of burning. After 45 minutes to one hour of boiling and simmering, the mixture should be thick enough for a jam. Test by putting half a teaspoon in a cold saucer and tilting to see how fast it runs. At this point, you can fully or partially blend using an immersion hand blender depending if you like your jam semi-chunky or smooth. Pour the preserves in your sterilized jars and can them in boiling water to preserve for a year or more.

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