Daily Archives: August 1, 2013
Last week, there were two pounds of strawberries left in the fridge, and we had a flat of nectarines that we could not eat through before they started going bad. I remembered a strawberry peach jam that I made a couple of years ago that the boys loved. So, I decided to put them together into a jam.
Now, I don’t have a whole lot of pictures of the process here because we had a contractor in the house giving us a quote on some work we want done and it felt a bit odd to say, “Excuse me, I need to go take pictures of this for my blog.” Of course, I was in the kitchen working on the jam at the same time, so maybe it would have been ok.
Anyway, I think I like this jam better than the strawberry peach I made awhile back because you do not have to peel nectarines. Any chance to save a prepping step is good in my book. Plus, I added a vanilla bean which gives this jam an amazing aroma. Then, at the end, I added some sweet Riesling wine, which turned out to be a perfect compliment. Originally, I wanted to use champagne, but I never made it to the store to buy any and the Riesling was just sitting the in the fridge waiting to be used.
This should be a slightly loose jam because there is not a whole lot of pectin in nectarines or strawberries. We are relying on the hefty amount of sugar and lemon juice to set the jam here, so do not be tempted to mess with the ratios or you will not get the same result. Besides, a loose jam is just perfect for stirring into yogurt or spreading on a cake.
Strawberry Nectarine Jam with Vanilla and Riesling
loosely adapted from Sarabeth’s Bakery
makes about 4 pints
3 pounds ripe nectarines
2 pounds ripe strawberries
2.5 pounds sugar
grated zest of 4 lemons
1/2 cup lemon juice
1 whole vanilla bean
1/4 cup Riesling wine or other sweet white wine
Sterilize your jars and lids and have them ready. Place a few teaspoons or saucers in the freezer for testing later.
Quarter the nectarines and slice them thinly. Toss them into your largest, widest pot with 1.5 pounds of the sugar and heat over medium high heat until the sugar is dissolved.
In the meantime, hull and slice the strawberries. Also, split the vanilla bean lengthwise and then halve them crosswise. You should have four pieces. Scrape out the seeds with the back of a knife.
Stir in the strawberries, lemon zest and juice, the vanilla bean (seeds and all), and the remaining sugar into the pot and stir until all the sugar is dissolved and the mixture is bubbling nicely.
Lower the heat to medium and simmer briskly until the mixture is uniform in color and thickened. The strawberries will lose their color in the middle and look funny, but as the jam cooks, the color should become evenly pink. This will probably take awhile with this much fruit, at least 40 minutes up to an hour.
When you think it is done, put a few drops onto a frozen spoon. If it is slow to move when you hold the spoon up, then it is done. It should be close to the consistency of honey, maybe a tad looser, but it should not run down the spoon like water. If it’s not done, simmer the jam for 5-10 more minutes and test again. Do this until it’s ready.
Remove the pot from the heat and add the wine. Stir thoroughly. Transfer the jam to your jars and process them for 15 minutes.
The jam should keep for at least a year in the cupboard if stored in a cool place with the seals intact.