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White Nectarine, Berry and Plum Conserve

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Stone fruit is is still very plentiful although the season is drawing to a close. It’s difficult to believe that we are technically in autumn in Sydney, as the days are balmy and temperatures still very warm.

White Nectarine, Berry and Plum Conserve

I used my standard plum jam recipe, substituting white nectarines for most of the plums. I added a handful of mixed berries for colour.

This preserve is more “conserve” than “jam”, as the fruit pieces remain whole in the jelly.

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Ingredients

400 gms white nectarines
100 gms blood plums
Sugar
100 gms mixed berries (frozen are fine – I used frozen in this recipe)
Half a lemon – juice + skin


Method


Chop the nectarines and plums and remove the stones.  Add the frozen berries. Measure the fruit and add sugar equal to 3/4 of the amount.

Put the fruit into a preserving pan with the juice of half a lemon plus the lemon skin.  Cook slowly for about 25-30 minutes, stirring frequently, until setting point is reached.

Test for a set by placing a little jam on a saucer in the freezer for a couple of minutes. The surface should be set and wrinkle when pushed with a finger. If the jam is not set, return the pan to the heat and cook for a further few minutes until setting point is reached.

Remove the lemon half and pour the jam into sterilized jars and seal.

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