A couple of weeks ago, through cool and misting weather, the girls made a small morning pilgrimage north to Fishkill Farms. After an immediate cider doughnut fix, we made our way through the fields, scavenging the last blueberries of the season on our way to harvest the first blackberries. We stopped also at the nectarine orchard and filled our sacks.
It was such a nice jaunt out of the city, and we were back by one o'clock. The next day I made an improvised jam and quickly preserved the stuff before heading out of town.
Recipe (all quantities are estimates):
10 nectarines, washed and roughly diced with skin on
1 T lemon juice
1 1/2 c sugar
Cook over low heat, stirring often, until liquid gels.*
Spoon into sterilized jar and seal.
*I test this by dipping a cold spoon in the mix and letting it cool to determine the desired consistency.
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