Nectarine preserves

Nectarines are hybrid fruits that have a smooth peel atypical for peaches, while externally and in taste are almost completely identical to peaches. Nectarines often have a juicier and sweeter taste, as well as a high content of fruit sugars, so they are used to make jams and other desserts.

The finished jam has a very intense aroma, clear or with pieces of fruit, and is usually golden brown or orange in color. This is one of the best options for harvesting fruits for the winter: frozen nectarines and jam from these fragrant sweet fruits are the most popular and easiest ways to enjoy typically “summer” nectarines in winter.

Various recipes for jam

Nectarines, like other fruits, can be prepared with the addition of a minimum amount of ingredients (and this is water and sugar), or with more refined ingredients in the form of coffee, nuts, oranges. For cooking, you need to select ripe and juicy fruits. Unripe, too hard or crushed fruits with rot may well spoil the finished jam and let the whole thing go in vain.

The simplest recipe sounds like this: for 2 kilograms of nectarines, you need to take 1 kilogram of regular sugar and a bag of vanilla. The most time-consuming part of the preparation is to rinse and peel the fruits, remove the seeds, and cut into slices. Fruits are placed in a bowl and covered with sugar, after which they are left for several hours in the refrigerator. Next, the mixture is stirred, vanilla sugar is added there, put on a slow fire and brought to a boil. Within 15 minutes, the jam should languish on the fire, then it is left for 2-3 hours until it cools down. Before sending the finished jam to sterile jars, it is boiled again for 15 minutes. It is necessary to tightly close the jam poured into the container with sterilized lids, turn over, wrap and leave to cool.

Jam with almonds and cinnamon: for its preparation you need 500 g of nectarines, 150 g of almonds, 5 g of ground cinnamon and 2,5 cups of sugar. Fruits are washed, peeled and pitted, cut into thin slices. Nectarines are placed in a basin, sprinkled with sugar and left for 1,5-2 hours. Next, the mixture is brought to a boil and boiled for 15 minutes, removing the foam, the dish is covered with a clean cloth and left overnight. Almonds are finely cut, and the mixture at this time boils over low heat. After boiling, cinnamon and almonds are sent to the future jam, which is then boiled for 10 minutes, with constant stirring. The finished dish is poured into sterile jars and sealed with lids. Turn upside down, wrap and leave in a cool dry place – these are the further rules for handling the finished product, and the next step is to open the jars and enjoy the result.

Nectarine jam – the use of the product in cooking

A special, delicate aroma makes jam popular in baking – it is impregnated with cakes and biscuits, it is used to prepare fillings for pies and eclairs. Thick sweet jam perfectly copes with the role of an independent dessert – a mug of tea and a few spoons of fragrant jam will cheer you up and brighten up an autumn or winter evening. As a sauce or gravy, nectarine jam will successfully complement any ice cream.

Calorie and chemical composition

Due to the high sugar content, the jam has a high energy value: 258 kcal per 100 g of the product, in addition, the product contains: proteins – 0,5 g, fats – 0 g, carbohydrates – 66,8 g.

As for the beneficial substances of jam, it contains vitamins of group B, vitamins A, C, E, and a whole range of mineral substances.

Benefits, harms, contraindications – the secrets of using wisely

In order not to harm the body, you need to remember about the contraindications of the use of jam, including:

• obesity;
• diabetes;
• allergies;
• lactation;
• diseases of the gastrointestinal tract: pancreatitis, gastritis, dysfunction of the gallbladder.

Nectarines and dishes from them are useful for the prevention of atherosclerosis, hypertension. Due to the significant content of fiber, they positively affect the functioning of the intestine. Nectarine pectins effectively prevent the formation of cancer cells. Useful sweets will help improve the condition of the skin, hair and nails, as well as speed up the metabolism. Skin cells, due to the beneficial substances in the fruit, are saturated with moisture, the overall skin tone improves, and wrinkles slow down.

Vitamin C enhances immunity, this increases the body’s ability to work, increases concentration and attention. The anti-inflammatory effect of nectarines and preserves of these fruits has led to the use of a sweet product in traditional medicine as a remedy for treating heat and sore throat.

Removing cholesterol from the body has a beneficial effect on the functioning of the cardiovascular system, and this jam also boasts.

The constant use of large quantities of jam can cause the appearance of excess weight and disruption of the digestive system. The sugar contained in the composition has a negative effect on the tooth enamel and can cause caries. Like any sweets, even natural, jam, absorbed in unlimited amounts, can cause harm to the body.

For the winter season, a classic nectarine jam or a dish with walnuts, lemon or coffee will not only be an exotic addition to the usual family diet, but will also cope with the task of preventing colds and SARS, improve the general condition of the body, and simply add a bright taste and aroma. in everyday recipes. The main secret is carefully selected fruits, sweet, ripe and whole, as well as a perfectly matched amount of sugar and, if necessary, other ingredients. The cooking process is relatively simple, and the result pays for the effort – just try at least one spoonful.