A soft-textured jam prepared by cooking nectarine, which resembles peach but has smooth skin, in pieces. Preserving the summer fruit's sweetness, this jam adds a vivid color to breakfast tables.
Wash the nectarines and remove the pits, then dice them into small cubes with the skin on.
Mix the diced nectarines with the sugar, cover, and let rest for at least two hours.
Bring the mixture to a boil over medium heat in a wide pot, skimming off the foam that forms on top with a spoon.
Add the lemon juice and boil a few minutes more until the jam thickens. Important: drop a bit on a plate to check for a trace; while still boiling, fill sterilized jars and seal them.
Important: Unlike peach, nectarine skin is fuzz-free and thin; you can use it unpeeled if you prefer. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
If you leave the nectarines unpeeled, the jam has a brighter color; if you peel them, the texture stays softer. A pinch of vanilla brings out the fruit's flavor.
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