Making nectarine pepper jam without the pectin
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"?