● 1 kg ripe nectarines
● 600 g sugar
● juice of 1 lemon
● 160 g water
Wash the nectarines well, slice in half and remove the seeds.
Cut the nectarines into small pieces and put the fruit in a pot.
Add the water and sugar and leave overnight for the fruit to release their juices.
In the morning, put the pot on low heat and simmer for 40-45 minutes until the jam has reduced.
If necessary, remove any foam from the surface using a slotted spoon.
Just before turning off the heat, add the lemon juice and bring to a boil.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.