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"?
HalfPint is a trusted home cook.asked about 3 years ago
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Well played. You deserve a cookie.
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