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