I'm attempting a nectarine/jalapeno jam tonight without pectin. No recipe to speak of so here's my plan of action:
-macerate nectarine in sugar (50/50, weight basis) overnight
-cook jam with peppers and lemon juice until you get the same consistency (cold plate test)
-can or put into freezer
Does that sound ok? Am I off somewhere in this "recipe"?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.