Name: Summery Nectarine Mango Jam
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 8 Servings
Ingredients: 750 g Nectarines, pitted weighed; 250 g Mango, peeled; 500 g Preserving Sugar 2:1; 1 tsp Lemon zest

Description

This nectarine mango jam is an absolute summer hit! The sweetness of the mango harmonizes wonderfully with the slightly tart nectarine. I make it every year when the fruits are in season. It tastes delicious on fresh bread rolls or croissants for breakfast. The preparation is super easy and quick, perfect for anyone who enjoys homemade jam. A great gift for friends and family or just for snacking yourself. The jam is vegetarian and can be prepared well in advance.

Ingredients (4 ingredients)

750 g Nectarines, pitted weighed

250 g Mango, peeled

500 g Preserving Sugar 2:1

1 tsp Lemon zest

Preparation (4 steps)

Prepare and puree fruits

Thermomix® Setting

5 sec/Speed 5

Place 750 g pitted nectarines and 250 g peeled mango in pieces in the mixing bowl and chop for 5 sec./speed 5. If necessary, push down with the spatula and repeat the process until the desired consistency is achieved.

Mix and boil ingredients

Thermomix® Setting

10 sec/Speed 3

Add 500 g preserving sugar 2:1 and 1 tsp lemon zest to the fruit mixture in the mixing bowl and mix for 10 sec./speed 3.

Cook jam

Thermomix® Setting

4 min/212°F/Speed 2 100

Bring the mixture to a boil for 4 min./100°C/speed 2, stirring occasionally. Use the spatula to move the mixture on the bottom of the mixing bowl and prevent it from burning.

240

Bottling

Immediately pour the hot jam into prepared, clean jars and seal tightly. Turn the jars upside down for a few minutes.

Finished cooking? Great! 🎉

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About this recipe

For me, this nectarine and mango jam is the epitome of summer in a jar. I still remember sitting in my grandma's garden as a child, watching her process mountains of fruit. The scent of ripe fruit and boiling jam hung in the air, and I was always allowed to help with the stirring. This jam is a tribute to those memories, a modern interpretation of a classic recipe. The nectarines form the basis of this jam. They bring a pleasant acidity and a slightly tart note that harmonizes perfectly with the sweetness of the mango. Make sure to use ripe but not overripe nectarines. They should still have some firmness so that the jam doesn't get too runny. The mango contributes the tropical sweetness and a creamy texture. Mango varieties such as Alphonso or Honey Mango are best suited because they are particularly aromatic. The preserving sugar 2:1 ensures the necessary binding and sweetness. The quantity specification is important because the ratio of sugar to fruit affects the consistency and shelf life of the jam. The lemon zest rounds off the taste profile and gives the jam a fresh, citrusy note. It is best to use organic lemons, as they are untreated. When preparing in the Thermomix®, it is important not to puree the fruit too finely. A slightly chunky consistency ensures more texture in the jam. Be sure to use the spatula regularly while cooking to move the mixture on the bottom of the mixing bowl and prevent it from burning. The cooking time may vary depending on the ripeness of the fruit. At the end of the cooking time, do the setting test: place a small spoonful of jam on a cold plate. If the jam becomes firm after a short time, it is ready. If not, cook it for a few more minutes. For a vegan version, you can use gelling sugar based on pectin. Feel free to experiment with other spices! A pinch of cardamom or ginger goes perfectly with mango and nectarine. If you like it a little spicier, you can add a small chili pepper. This jam tastes great not only on fresh bread rolls or croissants, but also with cheese, yogurt or as a filling for cakes and pastries. It goes perfectly with goat cheese or brie. It is also a poem as a topping for pancakes or waffles. The finished jam should be filled into clean, sterilized jars. Fill the jars to just below the rim and close them tightly immediately. Turn the jars upside down for a few minutes to create a vacuum. This will keep the jam for several months. Store the jars in a cool, dark place. After opening, the jam should be stored in the refrigerator and consumed within a few days. The jam can be prepared well in advance. You can also cook it in larger quantities and freeze it in portions.