Blackberry and nectarine jam

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Sort the blackberries and boil with 1/8 litre water for 10-15 minutes. Then put the blackberries in a pointed sieve and collect the juice in a bowl. Let it cool down a little. Score the nectarines crosswise, place them on a plate and cover with microwave foil. Heat at 700 watts for 2 - 2 1/2 minutes (or blanch with hot water).

2. 2

   Rinse nectarines cold and remove skin. Halve the fruit, remove the stones and cut the flesh into small pieces. Put apricots, jam sugar and citric acid in a pot. Cut the vanilla pod lengthwise and scrape out the pulp. Measure out 1/2 litre of the blackberry juice and pour it into the pot as well. Mix everything and bring to the boil. Let it boil for 1 minute. Test the jelly (put some jam on a saucer). Pour the hot jam into the prepared jars using a preserving ring.

3. 3

   Measure out 1/2 litre of the blackberry juice and pour it into the pot as well. Mix everything and bring to the boil. Let it boil for 1 minute. Test the jelly (put some jam on a saucer). Pour the hot jam into the prepared jars using a preserving ring. Close with moistened cellophane and tie up