There seems to be such a short window of time when you can get sweet, slightly sour, and perfectly ripe nectarines in the summer. Forget about those hard, tasteless, clunkers found at most fruit stands and grocery stores, I’m talking about the juice running down your face, can’t eat fast enough, golden gems. I like to pop them in the freezer for a bit before I take a bite, there is nothing more sexy than an ice-cold, juicy nectarine on a hot summer day.
Last weekend I had the rare pleasure of visiting the Union Square Greenmarket and was overwhelmed by the bright, fragrant produce all around me. I think the last time I visited was early spring, and sadly it was just a bunch of potatoes and root vegetables. Not this time. Peaches and nectarines, summer squash in all shapes and sizes, eggplants in every shade of purple, and peppers galore. I went on a mission—to find the perfect fruit and herb combination to turn into jam.
Canning and preserving is not something I have spent much time doing in my culinary life, but the knowledge that there was an abundance of delicious fruit out there that won’t be around much longer was enough to motivate me to try it. One of the stands from upstate had such a nice assortment of nectarines that drew me in, and the woman that sells herbs and flowers had this really fragrant lime-basil plant that tasted citrusy and clean. The sweet and sour flavor of nectarines combined with the tangy and herbal lime-basil sounded like the perfect marriage for a ball jar.
I stopped by the library at The French Culinary Institute to check out a book on canning and preserving to guide me along my journey and popped into my local hardware store to pick up some new ball jars and lids. According to Liana Krissoff, author of “Canning for a New Generation” canning doesn’t have to be scary and intimidating as long as you follow a few simple rules. Her book is a fantastic compilation of recipes and tips for canning everything from tomatoes to persimmons, and is smartly organized by season.
For my nectarine and lime-basil jam I followed Krissoff’s step by step procedure of sanitizing the jars and lids, sealing them in boiling water, and leaving them undisturbed overnight. And by golly it worked, they all sealed! But I must preface this—you can absolutely make this jam and skip the canning process. Put it in a tightly sealed container and store it in the fridge for up to a month and you will be just fine. And to be honest, it is so damn delicious it might only last that long anyway. However, if you want to preserve it so you can enjoy the sweet taste of nectarines in the winter, or give as a gift, canning is the way to go.
The thing I love about this jam is that it’s chunky like a compote and you still get little bits of nectarine pieces in each bite. Spoon this over a a bowl of vanilla ice cream or spread onto warm and buttery brioche toast and you will be in sweet, summer heaven.
Because I’m not a canning expert and don’t want to completely copy the hard work and detail that Krissoff put into her beautiful book, I’m not going to include the canning instructions. If you are a regular canner, do what you always do. If you are new, I highly recommend getting her book. (Buy it here).
Nectarine and Lime-Basil Jam
Makes 4 to 5 half-pint jars
Recipe adapted from “Canning for a New Generation: Bold, Fresh Flavors for a Modern Pantry” by Liana Krissoff
When selecting your fruit, look for a mixture of ripe and firm nectarines so you get the right balance of sweetness and texture. If you can’t get your hands on lime-basil, use traditional basil and substitute lime juice for lemon juice in the recipe below.
Ingredients
4 pounds nectarines, pitted and chopped (about 10 cups)
1 cup sugar
3 tablespoons strained fresh lemon juice
3 tablespoons minced lime-basil
Procedure
- Place a small plate in the freezer; this will be used to test the jam later on.
- Combine the chopped nectarines and sugar in a large dutch oven or other heavy-bottomed pot and place over medium heat. Bring to a simmer, stirring frequently, and cook until the nectarines become tender and somewhat translucent but still hold their shape, about 25 minutes.
- To test for doneness, spoon a small bit onto the frozen plate and put into the freezer for one minute. If the jam starts to gel and solidify it’s done.
- When the jam is done, remove from heat and stir in the lemon juice and lime-basil.
- Spoon the jam into your prepared jars (if canning) or a container with a tight-fitting lid. Let cool on the counter, cover, and store in the fridge for up to a month.
Tara O'Keeffe