Karen Hart's Nectarine and pistachio jam [Preserving stone fruit]

Food writer Karen Hart has put together her favourite stone fruit preserving recipes to delight your taste buds all year round.

Capture sweet stone fruit flavour with nectarine and pistachio jam. This recipe transforms plain jam to new levels of flavour and a bit of crunch too, just perfect on toast or as a condiment to complete a cheeseboard.

Makes about 5 jars of 250g each

Ingredients:
1kg ripe yellow-flesh nectarines
3¾ cups granulated sugar
Freshly squeezed juice of 2 lemons
½ cup pistachio nuts, chopped

Method:
First, peel the nectarines

Bring a large saucepan of water to the boil.

Meanwhile, cut a cross with a sharp knife in the base of each nectarine.

When the water is boiling, drop in the fruit, turn off the heat and leave for 3 – 4 minutes. Drain the nectarines and slip off the skins.

Dice the fruit and discard the stones.

Put the nectarine flesh, sugar and lemon juice into a large saucepan or preserving pan and bring the mixture slowly to the boil.

Cook it at full rolling boil for about 20 minutes, skimming of the scum that rises to the surface.

Stir in the nuts and simmer for a minute or two before testing for a set.

Ladle into hot, sterilised jars and seal.

Tip: You can use dessert peaches instead of nectarines in this recipe.

Preserving stone fruit for nutritious winter enjoyment

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