Nectarine-Coffee Jam

READY IN: 3hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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