© All rights reserved, Thorsten Kraska, 2010
The combination in this jam is really addictive. The fruity sweetness of teh nectarines is completed by the delicate touch of coffee beans. As I don't like my jams overly sweet I use for most of my jams a commercial gelling sugar. For the Nectarine-Coffee Jam I have used "Dr. Oetker's Super Gelling Sugar 3:1" (German Brand). It already contains pectin and you can reduce sugar to 1/3 of fruit weight.
(3 to 4 jars à 400ml )
900g nectarines (weighted after pitting)
300g super gelling sugar (Dr. Oetker's, read note)
7 tablespoons lime juice
5 tablespoons coffee beans (use your favorite coffee blend)
1 vanilla pod
After pitting the nectarines weight them to make 900g fruit. Puree half of the nectarines (I use the food processor). Cut the other half into small pieces. Put fruit into suited pot. Add 6 tablespoons of lime juice and the super gelling sugar and mix.
In a mortar pound the coffee beans and put into a suited cooking bag (I used tea bags). Close bag and put into fruit mixture. Cut the vanilla pod in half lengthwise and scrap out the vanilla seeds. Put seeds aside and add the vanilla pod halves to the fruit mixture. Let stand the fruit mixture for 2 hours.
After two hours bring mixture to a boil over high heat stirring all the time. Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the vanilla pods and the coffee bag. Add the last 1 tablespoon lime juice, vanilla seeds and mix.
Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
"Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, make the jam as you know it or find in cook books.