Composition / ingredients
Step-by-step cooking
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To start, nectarines need to be peeled (I did it with a regular vegetable peeler, the main thing is that nectarines would not be too soft). We peel the pulp from the peeled nectarines and use a blender to puree it.
Pour the puree into a saucepan, add 150 g of sugar, the juice of half a lime and the seeds from half a vanilla pod (you can not add vanilla, instead you can take a sprig of mint or thyme, but I like vanilla more). We bring our mixture to a boil, mix the jelly with the remaining sugar and slowly pour it into the boiling jam, stirring constantly.
Stirring, cook for about 2 more minutes. We pour the jam into sterilized jars and tightly close the lids (from this amount I got two jars of 350 and 225 ml, and a little more to eat).We store it in a cool dark place. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Lime - 16 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla pod - 287 kcal/100g
- Nectarine - 48 kcal/100g
- Yellowfix - 298 kcal/100g
