Email to Cat      

Nectarine Jam with Grand Marnier

Source of Recipe


From "Artisanal Preserves" by Madelaine Bullwinkel



List of Ingredients



• 3 pounds ripe nectarines (5 ½ cups)
  
• â…“ cup water
  
• 1 cup sugar
  
• ¼ cup Grand Marnier liqueur
  
• 2 tablespoons fresh lemon juice
  






Instructions



1. Submerge the nectarines for 30 seconds in boiling water. Cool them immediately in a bowl of iced water. Peel them when cool enough to handle. Cut the meat away from the stone and chop into small pieces. You will have about 5 ½ cups of fruit.
   
   
2. Combine nectarine pieces with water in a heavy, nonreactive 5-quart saucepan. Cover and bring to a boil. Uncover and simmer for 10 minutes, stirring occasionally to prevent sticking.
   
   
3. Stir in the sugar ½ cup at a time, returning liquid to a simmer before adding more. Allow liquids to reduce over medium heat, stirring frequently. This will take about 15 minutes. When the jam thickens noticeably, stir, and pour in the Grand Marnier and lemon juice. Reduce quickly, stirring constantly for another 2 minutes.
   
   
4. Fill hot, sterilized jars to within ¼ inch of lips. Wipe the rims clean, attach new lids, and screw caps on tightly. Invert jars briefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
   
   Makes 3 ½ cups