Recipe by Thorsten
Something really addictive. The sweetness of the nectarines falvored by coffee. As I don't like to sweet jams I use "Dr. Oetker's Super Gelling Sugar 3:1" (German Brand). It already contains pectin and you can reduce sugar to 1/3 of fruit weight.
- 900 g nectarines (weighted after pitting)
- 300 g super gelling sugar (Dr. Oetker's, read note)
- 7 tablespoons lime juice
- 5 tablespoons coffee beans (use your favorite coffee blend)
- 1 vanilla pod
- After pitting the nectarines weight them to make 900 g. Puree half of the nectarines (i use the food processor). Cut the other half into small pieces.
- Put fruit into suited pot. Add 6 tablespoons of lime juice and the super gelling sugar. Mix.
- In a mortar pound the coffee beans and put into a suited cooking bag. Close bag and put into fruit mixture.
- Cut the vanilla pod in half lengthwise and scrap out the vanilla seeds. Put seeds aside and add the vanilla pod halves to the fruit mixture.
- Let stand the fruit mixture for 2 hours.
- After two hours bring mixture to a boil over medium high heat stirring all the time.
- Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the vanilla pods and the coffee bag.
- Add 1 tablespoon lime juice and vanilla seeds. Mix.
- Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
- NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.