NECTARINES: 79 RECIPES. Discussion on LiveInternet

Peach jam is a favorite delicacy of adults and children. For a long time, peaches were quite rare fruits in the main territory of our country. Only in the summer were they sold in abundance in markets and sometimes in stores. Even then, our mothers and grandmothers adapted to making preparations for the winter, trying to preserve the taste and aroma of these fruits longer. Each housewife had her own recipe for peach jam for the winter.

For jam, they took whole fruits or prepared it from halves or slices. Some added apples or apricots, while others added pear pieces. The jars covered with plastic lids were placed in the refrigerator. Or they were rolled up with metal lids for long-term storage. Today you can choose any cooking method or try different ones in turn.

Recipe 2, simple: how to make nectarine jam

In the summer we enjoy the taste of fresh fruits and berries and we so want to stretch out this pleasure, to preserve a piece of summer as long as possible. I'll tell you how to make jam from nectarines. This is a tasty and aromatic preparation for the winter that will appeal to both adults and children. The recipe for making nectarine jam is very simple, so buy fruit and sugar and start making delicious jam. Good luck! Nectarines – 1 Kilogram Sugar – 2 Glasses Vanilla – 1 Pinch

For jam, it is better to take not quite ripe fruits - they will not boil down in the jam. My nectarines. Cut into small pieces, preferably the same size. Place in an enamel bowl and add sugar. Place in a cold place for 6-8 hours, let them release the juice. Cook the jam for 15-20 minutes after boiling. Add vanilla 5 minutes before the end of cooking. Can be cooked in two stages. The first time, boil the jam for 5 minutes and set aside for 6 hours, and the second time, boil over low heat for 10 minutes. Pour the finished jam into dry sterilized jars and wait for winter.

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Dishes made from nectarines are prepared more often than from peaches, since the peach is too tender, and nectarine has dense pulp. Recipes for salads with nectarines are very diverse; aromatic pie with nectarines is often prepared. Well, nectarine jam will allow you to prepare these wonderful fruits for the winter.

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Nectarines in syrup (for the winter)

For lovers of such fruit as nectarine, this simple recipe for preparing it for the winter is recommended.
We suggest making nectarines in syrup. This preparation can be used as an independent dessert, as a decoration for cakes, and as a filling for pies. nectarine, sugar, lemon juice
Charlotte with nectarine

Fruit season is an occasion to prepare delicious dishes. For example, you can bake charlotte with nectarine.

Peach (nectarine) jam

Clear nectarine jam with whole pieces of fruit.
nectarine, peach, sugar, water, lemon juice
Curd pie with nectarines

Delicious, tender and very aromatic curd pie with nectarines.
chicken egg, sugar, vanilla sugar, cottage cheese, vegetable oil, wheat flour, baking powder, nectarine, almond flakes, powdered sugar
Cheesecakes with nectarines (in a frying pan)

Healthy and quick to prepare cheesecakes can be made even more tasty and rich in vitamins by adding a fruit filling in the form of diced nectarines.
Juicy and aromatic cheesecakes will make your Saturday breakfast more varied and vibrant. nectarine, cottage cheese, granulated sugar, wheat flour, eggs, vegetable oil, salt
Apple jelly with nectarines

An amazingly delicious summer dessert, low-calorie, sugar-free.
apple puree, gelatin, nectarine
Peach and orange smoothie

In the summer, when there is an abundance of fruits and it is also hot, an excellent chilled smoothie will help you out.
What else do you need for happiness? peach, nectarine, orange
Pie with cherries, nectarines and apricots

This pie is made from shortcrust pastry and is filled with cherries, nectarines and apricots.
cherry, nectarine, apricot, sugar, starch, wheat flour, wheat flour, ground cinnamon, salt, butter, butter, water, yolk, water
Marshmallow cake

The most delicate marshmallow cake without baking.
marshmallows, cookies, cottage cheese, cream, sour cream, sugar, vanillin, vanilla sugar, strawberries, fresh mint, nectarine
11 recipes for different preparations

11 varied and very interesting recipes for delicious preparations of fruits and vegetables.
There are salads, salsas, chutneys. The recipes are not complicated. I don’t separate them and don’t post different recipes separately because only together they create a gorgeous bouquet of preparations and encourage us to create the same one. My sister's recipes. tomatoes, onions, carrots, sweet peppers, apple, cinnamon, ginger root, black peppercorns, mint leaves, sugar, water, sugar, eggplant, salt, seeds, red pepper...
Salad of peaches, tomatoes and soft cheese, with basil

A real explosion of juicy flavors is a salad of peaches, tomatoes, soft cheese and basil.
The dish turns out so colorful and tasty that it can be easily served even on a festive table with a glass of white wine. tomatoes, peach, nectarine, cheese, basil, olive oil, salt
Caramel cake with kefir (in a slow cooker)

Slow cooker baking recipes make life easier.
I added kefir and nectarines to the basic cupcake recipe and decorated the top with caramelized fruit. The result was a festive caramel cupcake made with kefir; I prepared the cupcake in a slow cooker. Excellent sweet pastries in a slow cooker, recipes with photos to help you. nectarine, eggs, butter, kefir, flour, sugar, baking powder, lemon juice, powdered sugar
Salad with barley and nectarine

Salads with pearl barley - unexpected?
But very tasty) Here is an unusual salad made from pearl barley, nectarine and tomato. All components of this pearl barley salad complement each other perfectly. pearl barley, salt, lime, olive oil, sugar, black pepper, nectarine, tomatoes, green onion, fresh mint Curd
roll with apples and nectarines

Cottage cheese roll with apples and nectarines will appeal even to children who don’t like cottage cheese at all, since the taste of cottage cheese is almost not felt.
cottage cheese, eggs, butter, flour, sugar, vanilla sugar, soda, lemon juice, salt, apple, nectarine
Sponge cake with nectarine

Sponge cake - recipe with butter cream.
eggs, sugar, flour, starch, butter, condensed milk, lemon, lemon zest, paste, instant coffee, brandy, cognac, syrup, nectarine, jelly
Berry salad with grilled nectarine

Berry salad with grilled nectarine is a delicious and healthy breakfast.
nectarine, strawberries, raspberries, blueberries, sugar, ginger, freshly squeezed lemon juice, salt, vegetable oil
Donuts with caramelized nectarines

Caramelized nectarines prepared according to this recipe can be prepared for the winter.
I suggest baking delicious and sweet donuts filled with nectarines. nectarine, sugar, apple cider vinegar, salt, Baileys liqueur, rum, flour, milk, vegetable oil, vegetable oil, sugar, dry yeast, salt, eggs Pie
with nectarines and apples (in a slow cooker)

Nectarines pair perfectly with apples, both fruits have sourness and sweetness.
And if you bake fruits in curd dough, you will get a tasty and fairly light pie with nectarines and apples. nectarine, apple, flour, butter, butter, cottage cheese, sugar, baking powder, salt, vanillin, starch
Fruit dessert

Fruit in honey syrup served in an original watermelon bowl.
watermelon, peach, red grapes, zest, lime juice, honey
Fruit tartlets

Shortbread dough - tender, crumbly, similar to puff pastry - is suitable for any sweet pies and pies with filling.
And the fruit and nut tartlets may be your victory: they are so good that they deserve the title of “most favorite baked goods.” After all, the fruit filling for tartlets turns them into a wonderful dessert. butter, vinegar, sugar, water, flour, salt, nectarine, plum, pistachios, almonds, sugar, lemon juice, lemon, eggs, water, cane sugar Sweet
fruit salad with chocolate sauce

As a dessert for children or for a holiday table, prepare a sweet fruit salad with chocolate sauce.
The salad according to this recipe is a mix of various fruits and berries, a combination of different flavors with a delicate chocolate sauce. nectarine, banana, apricot, grapes, cranberries, almond flakes, nuts, cream, chocolate, vanilla sugar
Summer pie with cherries and nectarines

Delicate shortcrust pastry made with margarine and yolks, an airy curd layer and a lot of fruit - this is a pie with cherries and nectarines, my family’s favorite summer pie.
flour, margarine, sugar, eggs, baking powder, salt, cherry, nectarine, cottage cheese, eggs, milk, sugar, flour, starch, lemon, vanilla sugar, salt
Yeast pie with nectarines

A fragrant, sweet and juicy yeast pie with nectarines, which is convenient to break into portioned pieces - what could be better for a family feast?
I recommend preparing this most delicate pastry, and you will delight your family with this dish more than once. milk, wheat flour, sugar, butter, dry yeast, salt, nectarine
https://www.russianfood.com/recipes/bytype/?fid=1516

Series of messages “DIFFERENT FRUITS AND RECIPES”:
Part 1 - FRUIT DISHES: 6776 RECIPES Part 2 - IN THE TEST: 34 RECIPES ... Part 16 - LIME: 108 RECIPES; LIME 713 RECIPES Part 17 - MANGO: 91 RECIPES Part 18 - NECTARINES: 79 RECIPES Part 19 - PAPAYA: 11 RECIPES

Recipe 3: simple nectarine jam for the winter (step by step)

nectarines (1 kg.); granulated sugar (1 kg.).

Wash the nectarines and let them dry. Cut into slices, discarding the pit.

Sprinkle the nectarine slices with granulated sugar and leave for 2-3 hours, until the fruit gives juice.

And then everything is simple - put it on low heat, bring it to a boil and, stirring gently, cook until tender. Everyone defines readiness differently. For example, you can drop syrup onto a saucer, and if it does not spread immediately, the jam is ready. Another way to determine readiness is to look at the “behavior” of the jam. If it seems to be squeaking and bubbling, then you can also remove it. Honestly, I don't know how to explain it, you just have to see it. Yes, don't forget to skim off the foam. This is best done not from the very beginning, but towards the end. Then it gathers conveniently around the edges. OK it's all over Now! Cool and put the jam into jars (a kilogram is just enough for 2 half-liter jars) and close with a paper lid. And we are waiting for winter so that on a cold evening we can enjoy the sunny taste of a wonderful dessert! Or we don't wait.

Recipe 4: five-minute jam from plums and nectarines

Nectarine - 500 g Plum (Hungarian variety) - 500 g Sugar - 1 kg Lemon - 1 pc Orange - 1 pc

Wash the nectarines, dry them, remove the pits and cut into slices.

Wash the plums, dry them, remove the stone, cut into slices.

Place the prepared fruits in a cooking pan and sprinkle with sugar. Leave for 6-8 hours to release the juice.

Squeeze juice from lemon and orange and add to fruit. Put on the fire, bring to a boil and cook for 5 minutes, skimming off the foam.

Pour hot into prepared jars. Roll up. Turn the lid down. Cool.

Recipes with nectarine

(1003) The best selection of recipes with nectarine is collected here. You will always find it in fruit recipes. We also have five thousand twenty-five mango recipes.

Pork vindaloo with nectarinesIngredients: pork fillet - 800 g, onions - 2 pcs., nectarines - 3 pcs., salt - to taste, olive oil - 2 tbsp. l., garlic - 2 cloves, ginger - 1 pc., chili pepper - 2 pcs., freshly ground black pepper - 1 tsp., cumin - 2 tsp., ground cinnamon - 2 tsp., sweet paprika smoked - 2 tsp, brown sugar - 2 tbsp. l. Prepare a paste of ginger (approximately a 2 cm piece), garlic and chili pepper in a mortar. The chili must be cut, seeds and membranes removed. Add all spices and mix. The amount of chili, of course, is up to your taste. I give the quantity...

Ketchup with nectarinesIngredients: nectarines - 6 pcs., tomatoes - 10 pcs., red onion - 1 pc., garlic - 4 cloves, ginger root - 1 piece, cane sugar - 130 g, apple cider vinegar - 130 ml, tomato paste - 2 Art. l., bay leaf - 2 pcs., chili pepper - 1 pc., cardamom - 2 pcs., coriander seeds - tsp, salt - 1 tsp. In a mortar, grind the cardamom seeds, coriander seeds and bay leaf. Grate the ginger (a piece the size of your little finger) on a fine grater. Place all the spices in a saucepan with a thick bottom, add sugar and pour in vinegar. Place on medium heat and stirring all the time, keep...

Risotto with nectarinesIngredients: Adriatic rice - 250 g, butter - 50 g, semi-dry rose wine - 125 ml, milk - 400 ml, cream 20% - 100 ml, cane sugar - 25 g, vanilla sugar - 25 g, nectarines - 250 g, ground cinnamon - 1 tsp., nectarines - 3 pcs., strawberry jam - 3 tbsp. l., mint - 3 sprigs, almond petals - 1 tbsp. l., chopped pistachios - 1 tbsp. l. Let's prepare the necessary products. For risotto I used Adriatic rice. Mix the cream and milk, pour into a saucepan and bring to a boil. In a deep frying pan with thick walls, melt the butter, add the rice and fry…

Nectarine tartare with berry-balsamic caramel Ingredients: Nectarine - 500 g, Water - 50 ml, Thyme (lemon, 2-3 sprigs) - 3 pcs, Balsamic (here you need balsamic vinegar) - 2 tbsp. l., Lemon juice - 1 tbsp. l. Let's prepare the necessary products. The sugar needed here is cane sugar. Instead of raspberries, you can use any other sweet berry. Wash the nectraines, cut into cubes of about 1 cm, add lemon thyme leaves and lemon juice to the nectarines, stir…

Baked nectarines in nut breadingIngredients: Sugar - 100 g, Vanillin - 0.5 packet, Water - 150 ml, Nectarine - 3 pcs, Nuts - 200 g, Honey - 3 tbsp. l.Prepare ingredients Mix sugar, vanillin and 150 ml of water, bring to a boil and cook until sugar dissolves. Remove from heat. Place the nectarines in a fireproof bowl, pour hot syrup over them and cover with foil. Bake at temp. 180gr. 20 minutes. Cool…

Potatoes with nectarine in milk and egg filling Ingredients: Potatoes - 500 g, Carrots - 1 pc., Sunflower oil (IDEAL) - 2 tbsp. l., Chicken gizzards - 5 pcs., Nectarine - 1 pc., Chicken egg - 1 pc., Milk - 3 cups., Salt (to taste), Herbs (parsley) A very interesting dish is obtained when combining potatoes with nectarine and chicken gizzards. IDEAL sunflower oil adds its aromatic note. Try it and you will definitely like it)) In this recipe I use a 1 liter clay pot. Kar...

Nectarine jamIngredients: Nectarines 1 Kilogram, Sugar 1.5 Kilograms, Lemon 1 Piece (We will use juice.) Nectarines are rich in useful microelements and vitamins. They are aromatic, not very sweet and are great for canning. Nectarine jam has the most delicate taste. I'm sure you'll love it immediately. How to make jam from nectarines - how to...

Shortbread pie with peaches (nectarines)Ingredients: Flour 250 grams, Peaches (nectarines) 500-550 grams, Semolina 100 grams, Chicken egg 2 pieces, Lemon zest 1 teaspoon, Vanillin 0.5 teaspoons Shortcrust pastry pies have always been easy to prepare and a pleasant texture, and this pie was no exception. Moreover, shortcrust pastry combined with soft peaches and delicate semolina filling give the pie a special taste, sweet, but with a slight kick…

Nectarine confitureIngredients: Nectarines 1 Kilogram (pulp), Lime 1 Piece (juice), Sugar 600 Grams, Thyme 1 Piece (sprig) The recipe for nectarine confiture is really very simple. This is an excellent dessert for all occasions. I can eat it with toast at breakfast, or for dinner just with tea instead of jam. Kids love it with ice cream. Prepare nectarine confiture according to this recipe and...

Nectarine and plum jam with vanilla Ingredients: Nectarines 500 grams, Plums 500 grams, Sugar 750 grams, Vanilla pod 1 piece I present to your attention a very delicate, aromatic and tasty jam. Add a vanilla bean or a packet of vanilla sugar and the taste will be unforgettable. You can also add a little cinnamon. Let's get started. 1. Wash the fruits, remove the seeds. Cut the nectarines into...

Recipe 5, step by step: nectarine jam with nuts

1 kg. nectarines 1 kg. sugar 1 orange 0.5 lemon to taste almonds

Wash the nectarines and cut them into slices. Add sugar and leave until the juice comes out. Add finely chopped orange and a little lemon (you can limit it to the zest). Add dried almonds. We put it on the stove, as soon as it boils, turn down the heat, the sugar should melt, the jam will need to be stirred, skim off the foam, and let it cook until fully cooked (when it comes is up to you to decide). Place in sterile jars and close.

Recipe 6: thick seedless nectarine jam

This nectarine jam is brewed in the image and likeness of the idea of the famous culinary blogger Venus Osipchuk. True, she boiled apricots with sugar and coffee for the long winter. I want to assure you: this idea also works very well with nectarines. If you want to inject a little fusion into your usual and ordinary winter preparations, go for it. This nectarine jam will delight, impress and will not leave you indifferent to drinking tea! Nectarines 500 grams Sugar 300 grams Natural coffee 1 tsp Agar-agar 1 tsp

Wash the nectarines, dry them, remove the seeds.

Cut some of the nectarines into cubes.

Puree the remaining portion in a blender.

Combine both cuts of nectarines, add sugar and leave for 5-6 hours at room temperature. Place the jam on the stove, bring to a boil and cook for exactly 5 minutes.

Add ground natural coffee to the jam, stir, bring to a boil again, and immediately remove from the stove. Cool completely.

Return the nectarine jam to the stove, bring to a boil again and boil again for 5 minutes, spray agar-agar on the surface.

Pour the finished nectarine jam into sterile jars and, if necessary, roll up. Store in the refrigerator or other cool place until serving.

Homemade nectarine wine

1. Remove seeds from nectarines. Crush the pulp and skin with your hands.

2. Place the resulting fruit mass in a non-metallic (plastic or enamel) container with a wide neck - a bucket or pan.

3. Mix water and 500 grams of sugar. Pour the resulting syrup into the nectarine pulp. Add citric acid (squeeze lemon juice). Add wine yeast or starter (optional). Mix.

4. Cover the container with gauze to prevent insects from getting into the wort. Leave for 3 days in a dark place at room temperature. To avoid souring, stir the wort every 8-12 hours with a clean hand or a wooden stick, drowning the pulp (floated particles of skin and pulp) in the juice.

Within 24 hours after adding the ingredients, signs of fermentation should appear: foam, hissing and a slight smell of fermentation. This means that the process is moving in the right direction.

5. Strain the wort through 2-3 layers of gauze. Squeeze the pulp dry (no longer needed).

6. Add 500 grams of sugar to the filtered juice. Mix.

7. Pour the wort into the fermentation container, filling it to a maximum of 65-80% of the volume, so that there is room for foam and carbon dioxide. Install a water seal of any design on the neck (you can use a medical glove with a hole pierced by a needle in one of the fingers).

Water seal designs for wine, mash and beer

8. Transfer the container to a dark place (or cover) with a stable temperature of 20-27 °C. Leave until the end of fermentation. After a couple of hours, the water seal should begin to gurgle (the glove will inflate).

9. After 5 days from the moment of installing the water seal, add the next portion of sugar (250 grams). To do this, remove the water seal, drain 0.5 liters of fermenting wort separately, dilute sugar in it, then pour the resulting syrup back into the wort and close it with a water seal.

10. After another 5 days, repeat the procedure described in the previous stage, adding the remaining sugar (250 grams) according to the same scheme.

Depending on the yeast and temperature, fermentation of nectarine wine lasts 35-55 days. The end of the process is indicated by the absence of gas from the water seal (deflated glove), a layer of sediment at the bottom and clarification of the wort.

Attention! If fermentation does not stop after 50 days from the moment the water seal is installed, in order to prevent bitterness, you need to drain the wine from the sediment and leave it to ferment under the water seal.

11. Carefully pour the fermented young nectarine wine through a straw into another container, being careful not to touch the sediment at the bottom.

12. Try the drink. If desired, sweeten with additional sugar to taste. You can increase the strength by adding vodka (alcohol) in an amount of 2-5% of the volume. Fortified wine stores better, but has a harsher taste.

13. Pour the wine into aging containers. It is advisable to fill to the top, avoiding contact with oxygen. Close tightly. If sugar was added at the previous stage, keep it under a water seal for the first 7-10 days.

14. Transfer the wine for aging to a dark room with a temperature of 5-12 °C (cellar, basement or refrigerator). Leave for at least 4-6 months (preferably 6-9).

15. When sediment appears in a layer of 2-4 cm (at first once every couple of weeks, then less often), filter the drink by pouring it through a straw into another container. Preparation is considered complete when no sediment appears for a couple of months. Then the wine can be poured into bottles for storage and hermetically sealed.

The shelf life of homemade nectarine wine in the refrigerator or basement is up to 3 years. Strength – 10-13% vol.

Recipe 7: delicious nectarine jam with oranges

600 grams of nectarines; 1 orange; 500 grams of granulated sugar.

I cut the nectarines into slices to retain their shape in the future. The main thing is to remove the large bone, and then make thin slices. I thoroughly clean the oranges with a brush and rinse them with water, since the peels are very porous and need to be thoroughly washed before adding them to the jam. Then I cut them into small triangles. I transfer the fruit into a bowl. I sprinkle it with granulated sugar and leave it for a while so that the fruits release their juice, which is so necessary for jam. Then I set it to simmer over low heat and the jam will release even more juice. Oranges and nectarines will combine into a single whole and turn into jam. I simmer “Nectarine” for 40-45 minutes. Then I put the hot jam into jars and screw on the lids. The cooled jam should be stored in a dark place. During storage, it will thicken and the fruit will become marmalade-like. This jam will not only be a delicious dessert, but also a worthy decoration for your table!

Ingredients

nectarines (weight without pits) – 500 g;
sugar – 500 g;
lemon (zest and juice) – 0.5 pcs.

How to make delicious nectarine jam for the winter

To begin with, we sort out the nectarines - only dense fruits, or even slightly unripe ones, are suitable for jam. Otherwise, you risk getting not jam, but jam. Next, wash the nectarines thoroughly, dry them, carefully remove the pit and cut them into pieces: slices lengthwise or small slices across – as you prefer.

Now we put the prepared nectarines in a container where the jam will be cooked and sprinkle them with sugar. Then cover the container with a lid and shake well several times - this way the sugar will cover the fruit as evenly as possible.

We leave the container closed for 2-3 hours - as a rule, this time is enough for the fruit to release juice and the sugar to partially dissolve. It is better, of course, for the process to proceed naturally. But if time is running out, you can cheat a little and speed up the release of juice by placing the container with nectarines on the minimum heating of the stove. During the heating process, do not forget to gently stir the fruit so that heating occurs evenly. Either option will result in nectarine pieces floating in the sugar syrup.

Place the container with nectarines on the stove, turning on medium heat. Bring the jam to a boil and, stirring occasionally, let it simmer for 10-15 minutes. The larger you cut the nectarines, the longer you need to cook them. It is not necessary to remove the foam during the cooking process - later, when the jam has cooled, it can be quite easily collected from the walls of the saucepan.

At the same time, prepare the lemon: wash it, dry it, remove the zest (only the yellow part of the peel) and squeeze out the juice.

When the jam has boiled for about 5-7 minutes, add both juice and zest to it. Lemon in this case acts not only as a flavoring agent. It perfectly shades and emphasizes the not very bright taste of nectarines, gives the jam a pleasant sourness, plus it helps the fruit pieces maintain their integrity and not become overcooked. In addition to lemon, vanillin and/or cinnamon would look good in jam.

When the jam has cooked for the allotted time, remove the container from the stove and leave the nectarines in the syrup until they cool completely. Again, if for some reason you are pressed for time, you can get by with 4-5 hours, but ideally it would be good for it to stand for 10-12 hours. During this time, the pieces will be almost completely saturated with sugar syrup and will become dense and transparent.

We can say that the jam is almost ready. All that remains is to thicken the syrup a little, and during this time the nectarine slices will be completely cooked. Return the container with jam to the stove. Bring it to a boil on medium, then turn the heat up to maximum and, without covering the jam with a lid and stirring occasionally, boil it for another 10-15 minutes. This time is enough for the syrup to thicken, but not to darken. Here, with active boiling, there will be a lot of foam, but as soon as you remove the container from the stove, it will all settle on the walls of the saucepan.

Nectarine jam should be stored in sterile, dry jars for the winter. Let's prepare them.

Then fill with hot jam. 500 g of nectarines yields 500 ml of jam, which is easy to prepare.

And screw the lids on tightly.

Delicious nectarine jam will last perfectly until spring (of course, if it is not eaten earlier) even on a shelf in the pantry. Bon appetit and good luck with your preparations!

Nectarine gets its name from its high sugar content. This fruit is native to Mediterranean countries. Many people believe that nectarine is a type of peach, but this is not true. The fruit is quite large and beautiful, a little sweeter than a peach. The article presents various recipes for making delicious homemade nectarine jam for the winter.

Nectarine is very rich in vitamins and nutrients. The fruit contains a lot of fiber, which is good for intestinal function. Nectarine can not only be eaten fresh, it can be used in the preparation of various fruit salads, desserts, and homemade compotes. And also make aromatic jam from nectarines, which will remind you of the taste of sweet summer in cold winter.

Jam is made only from ripe fruits, when the fruit has absorbed all the subtle aroma of summer. Unripe fruits do not have the necessary taste and aroma for jam. Jam is very easy to prepare at home. Today you can buy nectarine jam in any supermarket; it may not contain as many vitamins as homemade jam, but the taste of the prepared product is almost identical.

Nectarine jam is an excellent filling for cakes, fragrant pies, pancakes, pancakes, cottage cheese or casseroles. A very tasty sandwich from distant childhood, a fragrant crust of bread with butter and jam. It can also be added to tea instead of sugar or honey and can simply be served as a nectarine dessert.

Recipe 1. Nectarine jam with oranges

To make homemade jam you will need:

1 kg of sugar, 1 kg of nectarines, as well as half a kilogram of lemons for taste and so that the sugar does not crystallize and 1 kg of oranges to complement the aroma.

Cooking method:

Cut nectarines into thin equal slices, mix with sugar in the amount of 1 kg. Then leave for 40 minutes until the juice appears. Peel oranges and lemons and cut into half slices.

Add nectarines to chopped fruit and put on fire. After boiling, remove the foam and stir the jam. The pot of jam continues to cook on the fire until done. We determine readiness by consistency.

To check readiness, you need to pour a thin layer of jam on the saucer and observe that the jam should not spread. We put the resulting delicious jam into jars, which must be sterilized, and roll them up for the winter.

Recipe 2. Nectarine jam with vanilla

Another popular recipe for making jam is with the addition of vanilla. To prepare three servings you will need: 1 kg of ripe nectarines, 3 cups of sugar, vanilla bean.

Cut the nectarines into cubes of the same size. Pour into the prepared bowl and add three cups of sugar. Leave the mixture for 8 hours in a cold place until the juice appears.

Put the jam on the fire and cook for 25 minutes after the jam boils. 7 minutes before the end of cooking, pour in the contents of the vanilla pod.

The second method of making jam

There is another way to make nectarine jam, which consists of two stages. First, boil the jam for about 7 minutes and set it aside for 5 hours, then put it back on the fire and boil for about 10 minutes. We fill dry, sterilized jars with cooked jam and seal them for the winter.

Recipe 3. Nectarine jam with cinnamon and almonds

For true gourmets, you can make jam with the addition of cinnamon and almonds.

For this you will need: 500 grams of nectarines, 1 tsp. ground cinnamon, 2.5 cups of sugar and about 150 grams of almonds.

Cooking method:

Peel the nectarines, cut them into slices and add sugar, stir and leave for two to three hours. Place on the fire, as soon as it boils, cook for 15 minutes, remove the foam and remove from the heat. Cover the jam with a cloth and leave overnight.

Prepare the almonds, boil for about 7 minutes, peel and cut into slices. We put the jam on the fire, as soon as it boils, you need to add cinnamon and cooked almonds. Cook for about 10 more minutes and seal for the winter.

Recipe 8: nectarine jam in a slow cooker (with photo)

The jam in the slow cooker turns out fragrant, with a beautiful transparent syrup, does not burn, and the fruits do not stick to the bottom. Your job is to prepare the berries or fruits, add sugar and press the appropriate button, and after the multicooker signal, pour the jam into dry, sterilized jars and roll up. nectarine - 600 g sugar - 500 g lemon juice - 1 tbsp.

Wash nectarines (600 g), cut in half and remove the pit. Cut the nectarine pulp into pieces. Place them in a multicooker bowl and sprinkle with lemon juice (1 tbsp.).

Add sugar (500 g) and mix. Turn on the multicooker to the “Baking” mode (I have a Polaris multicooker) and cook for 45 minutes. Do not close the lid.

Nectarine jam in a slow cooker is ready. If you wish, you can immediately pour the boiling jam into dry, sterilized jars and roll up.