Main Page
Fast and tasty
Confiture from nectrins

Nectarine Confiture

For all the sweet tooths out there — a little jar of nectar to warm you through the cold winter. This confiture is wonderfully fragrant and sweet with a gentle tang. Give it a try: it's delicious and delicate, and comes together quickly and easily.

Irisha

Recipe author

Composition / ingredients

Servings:

Nectarines (nectarine flesh)

500

Lime

0.5

Sugar

300

Pectin (Gelfix)

Vanilla bean (optional)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 0 % 0 g

Carbohydrates 98 % 43 g

173 kcal

GI: 21 / 0 / 79

Cooking method

Cooking time: 40 min

Step 1:

First, peel the nectarines (I use a regular vegetable peeler — just make sure they aren't too soft).
Step 2:

Cut the flesh off the pits and purée it in a blender.
Step 3:

Pour the purée into a saucepan and add 150 g of the sugar, the juice of half a lime, and the seeds scraped from half a vanilla bean (you can skip the vanilla, or use a sprig of mint or thyme instead — but I prefer vanilla).
Step 4:

Bring the mixture to a boil.
Step 5:

Mix the pectin with the remaining sugar and slowly sprinkle it into the boiling jam, stirring constantly. Keep stirring and cook for about 2 more minutes.
Step 6:

Ladle the confiture into sterilized jars and seal tightly (this batch made me two jars of about 350 and 225 ml, plus a little extra to enjoy right away). Store in a cool, dark place. Enjoy!

First, peel the nectarines (I use a regular vegetable peeler — the main thing is that they aren't too soft). Cut the flesh off the peeled nectarines and purée it in a blender. Pour the purée into a saucepan and add 150 g of sugar, the juice of half a lime, and the seeds from half a vanilla bean (you can leave out the vanilla and use a sprig of mint or thyme instead, but I like it best with vanilla). Bring the mixture to a boil, mix the pectin with the remaining sugar, and slowly sprinkle it into the boiling jam, stirring constantly. Keep stirring and cook about 2 more minutes. Ladle the confiture into sterilized jars and seal tightly (this batch gave me two jars of 350 and 225 ml, plus a little extra to eat). Store in a cool, dark place. Enjoy!