You can eat this as is on toast—pure heaven—or use as a filling for cakes.
This recipe is from my Fall 2015 issue!
About 1 1/2 cups
You will need:
6 yellow nectarines
2 white nectarines
1⁄4 cup water
1⁄2 lemon, just the juice
1⁄2 cup sugar
- Cut the nectarines in half and remove the pits.
- Dice them and place in a sauce pan with water, lemon juice, and sugar.
- Bring to a boil and let it simmer for about 20 minutes or until your jam is thick. Stir once in a while so it does not burn.
- Cool and spoon into a jar. Keep in the fridge for 3 weeks.
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