Mixed jam (apricots, peaches, and nectarines)

Name: Mixed jam (apricots, peaches, and nectarines)
Ingredients: 1 kg apricots 1 kg peaches 1 kg nectarines 750 g sugar 1 cinnamon stick 8 jars (370 g) juice of one lemon

Jam - Mixed jam (apricots, peaches, and nectarines) by Mariuca F. - Recipia

Mixed jam of apricots, peaches, and nectarines When I found beautiful, ripe apricots, peaches, and nectarines at the market, I bought a kilogram of each and used them to make a mixed jam. I had never made this combination before, but the fruits blended wonderfully. The jam has a pleasant color, a sweet-tart taste, and a subtle hint of cinnamon. Sugar is added gradually, depending on how sweet the fruits are and the desired taste, rather than following a strict ratio. Quick Info Total time: variable; includes several hours of resting in the cold, cooking the jam, and sterilizing the jars Preparation time: about 20-30 minutes to wash, peel, and chop the fruits Cooking time: variable, until the jam reaches the desired consistency; sterilizing the jars takes about 10-11 minutes Yield: approximately 8 jars of 370 g each Difficulty: easy to medium Recipe type: fruit jam for pantry Ingredients 1 kg apricots 1 kg peaches 1 kg nectarines 750 g sugar, added to taste 1 cinnamon stick Juice of 1 lemon 8 jars of 370 g each The final amount of sugar depends on the sweetness of the fruits and personal preferences. The recipe starts with about 500 g, and the rest is added only if needed. The fruits are not weighed again after removing the pits. Preparation method 1. Wash the apricots, peaches, and nectarines well, then let them drain. Cut the fruits and remove the pits. 2. Cut the fruits into quarters. There's no need to chop them too finely, as they will soften during cooking, and the pulp will remain in larger pieces if you don't stir frequently. 3. Place the fruits directly into the pot where you will cook the jam. Drizzle with lemon juice and sprinkle about 500 g of sugar on top. 4. Cover the pot and refrigerate for a few hours. During this time, the fruits will release juice, and the sugar will gradually turn into syrup. There's no need to add water. 5. Once the syrup has formed, place the pot in a preheated oven at 175 degrees Celsius. Let the jam cook until it starts to thicken slightly. 6. Check the consistency from time to time. Take a spoonful of jam and place it on a plate, then let it cool. Hot jam is more fluid, so the test should be done with the cooled product. If it runs too quickly on the plate, it needs more time in the oven. 7. Taste the jam after it has cooled a bit. If the fruits weren't sweet enough, gradually add the remaining sugar. For this quantity, I added about 250 g, bringing the total to 750 g. 8. About halfway through the cooking time, add the cinnamon stick. Leave it in the jam for about 15-20 minutes, then remove it, so the flavor doesn't become too strong. 9. During cooking, stir the jam as little as possible and gently. If you stir too often, the fruit pieces will completely break down. The jam can be stirred when necessary, but it doesn't need constant stirring. 10. When the jam reaches the desired consistency, stop cooking and prepare the jars. The jars should be washed and well drained. 11. Place the empty jars in the warm oven and leave them for 5-6 minutes for sterilization. Then fill them with hot jam, screw on the lids, and put the jars back in the oven with the heat on for another 5 minutes. 12. After turning off the heat, leave the jars in the oven until they cool completely. Once cooled, label them and move them to the pantry. Why I make this recipe often I love the combination because it uses seasonal fruits that are easily found together and doesn't require a strict sugar ratio. Apricots add flavor and color, peaches provide sweetness, and nectarines keep a slightly fresh and tangy taste. The jam is suitable for breakfast as well as for simple desserts, and the oven method is practical when making a larger quantity. Tips and variations Tips Choose ripe fruits, but not overly soft or damaged. The fruits should taste good before cooking, as cooking will not correct a weak or unpleasant flavor. Do not calculate sugar based solely on the initial weight of the fruits. After removing the pits, the actual amount of pulp is less, and sweetness varies from one variety to another. Therefore, it's safer to start with a moderate amount and add more after tasting the cooled jam. Lemon juice helps balance the sweet taste and preserves the slightly tangy note of the fruits. It's important to taste the jam after it cools, as the sugar feels different when the product is hot. The plate test is useful for checking consistency. Place a small amount of jam and wait for it to cool before deciding if it needs more cooking. Do not rely solely on the appearance of the jam in the pot. The cinnamon stick should be removed after about 15-20 minutes. If it remains too long, the flavor can overpower the taste of the apricots, peaches, and nectarines. During cooking, do not stir the jam too often. Fruit pieces are pleasant in jam, and continuous stirring can turn them into a puree. Substitutions The recipe is built around the combination of apricots, peaches, and nectarines, so substitutions will change the final taste and color. You can adjust the proportion among the three fruits while keeping the total quantity close to that in the recipe. If you don't have nectarines, they can be replaced with an equal amount of peaches. If you use sweeter fruits than those in the original recipe, you may need less sugar. Variations For a less sweet taste, stop at the sugar amount needed after tasting. The basic recipe uses about 500 g at first and an additional 250 g if the fruits require more. You can keep the fruits in larger pieces if you prefer a jam with visible texture. For a more uniform result, cut them into smaller pieces, but avoid turning them into puree before cooking. Cinnamon can be omitted if you want the flavor of the fruits to be the only dominant aroma. There's no need to add other spices. Serving ideas The jam can be spread on toast, served at breakfast, or used in pancakes and simple desserts. It's also suitable for filling pastries or adding to yogurt when a bit of sweetness and fruit flavor is needed. Frequently asked questions Can I use very soft fruits for this jam? The fruits should be ripe but not spoiled. Very soft fruits can be used if they are still good and taste pleasant, but the jam will have a more uniform texture and fewer visible pieces. Is it necessary to weigh the fruits after removing the pits? It's not mandatory in this recipe. The amount of sugar is determined gradually based on the sweetness of the fruits and taste. The fruits are initially weighed at 1 kg each, then pitted. Why does the jam need to cool before testing the consistency? The jam is more fluid while hot and thickens as it cools. A spoonful of cooled jam on a plate gives a more accurate idea of the final consistency. Can I leave the cinnamon stick in the jar? It's better to remove it after about 15-20 minutes. If it stays in the jam until the jars are filled, the flavor can become too intense and overpower the taste of the apricots, peaches, and nectarines. How long does the jam cook at 175 degrees? The recipe source does not specify an exact time, as the duration depends on the amount of syrup, how much water the fruits contain, and the desired consistency. Check the jam periodically on a plate and stop cooking when it has thickened enough. Nutritional values The values are estimates and can vary depending on the fruit variety, the amount of sugar used, and the final yield after removing the pits. For 100 g of jam, the estimate is about 130-150 kcal, 34-38 g carbohydrates, of which approximately 30-35 g sugars, under 1 g protein, and under 1 g fat. The jam does not contain significant amounts of fat or protein; most of the energy comes from the natural sugars of the fruits and the added sugar. A serving of approximately 20 g, which is typically used on a slice of bread, may have around 26-30 kcal and 7-8 g carbohydrates. These figures are indicative, not laboratory-calculated nutritional values. Storage and reheating After filling, the jars should be left in the oven until completely cooled. Check the lids before storage and move the jars to the pantry in a cool, dark place. Label them with the name of the jam and the date of preparation. After opening, keep the jar in the refrigerator and always use a clean spoon. The jam does not need to be reheated for serving. If you want to use it in a dessert and it is too thick, heat only the necessary amount, not the entire jar, until it becomes easy to spread.

Mixed jam (apricots, peaches, and nectarines)

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