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<\/a>1 lemon\n3 pounds ripe nectarines or peaches, or a mix, pitted and sliced
\n730 grams sugar (3 and 1\/4 C.)
\nPinch salt
\n10 sprigs fresh lemon verbena<\/p>\n
Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into a large bowl and refrigerate overnight. The next day, if you plan to can the jam, prepare the jars according to the instructions here. Strain the liquid from the mixture into a wide, shallow pot or large skillet, reserving the fruit. Bring liquid to a simmer and cook until it thickens enough to wrinkle on the surface when you push it with a spoon (a candy thermometer should read 220 degrees). Remove lemon verbena from fruit and add fruit to the pot with the syrup. Simmer fruit gently until mixture looks very thick and jamlike. You can test the jam to see if it\u00e2\u20ac\u2122s ready by freezing a small plate. Drop a bit of the jam on the plate, let it cool for a minute and then push it with your finger. The top should wrinkle. If syrup is thin and runny, keep cooking and test again in a few minutes (return plate to freezer in the meantime). If canning, spoon into hot sterilized jars and process as directed. Otherwise, let jam cool, then store in refrigerator or freezer.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is refrigerator jam, allowing you to skip the fuss and time of canning. 1 lemon 3 pounds ripe nectarines or peaches, or a mix, pitted and sliced 730 grams sugar (3 and 1\/4 C.) Pinch salt 10 sprigs fresh lemon verbena Grate zest from half the lemon and place zest in a large saucepan. Juice lemon and add the juice to the zest. Toss in fruit, sugar, salt and lemon verbena and bring to a simmer. Turn mixture into…<\/p>\n