Lunch: Nectarine and Bay Leaf Jam
This recipe includes fertility superfoods such as:
Health and fertility benefits of Nectarine and Bay Leaf Jam
Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.
Ingredients
5 pounds firm, ripe nectarines—halved, pitted and sliced 1/2 inch thick
2 1/2 cups sugar
3 tablespoons fresh lemon juice
3 fresh bay leaves
1/2 teaspoon kosher salt
Instructions
In an enameled medium cast-iron casserole, toss the nectarines with the sugar, lemon juice, bay leaves and salt. Cover and bring the nectarines to a simmer over moderate heat. Remove from the heat.
Uncover the casserole. Carefully press a round of parchment paper directly on top of the hot nectarine mixture and let cool to room temperature, about 2 hours. Refrigerate overnight.
Place a small plate in the freezer. Discard the parchment paper round. Bring the jam to a simmer over moderate heat, skimming off any foam with a ladle. Cook, stirring occasionally, until the nectarines begin to break down and the juices fall off the side of a spoon in thick, heavy drops, about 1 hour and 40 minutes. Spoon 1 tablespoon of the jam onto the chilled plate and refrigerate until it comes to room temperature, about 3 minutes; the jam is ready when it thickens like jelly and a spoon leaves a trail when it’s pulled through. If necessary, continue simmering and testing.
Spoon the jam into three 1-pint canning jars, leaving 1/4 inch of space at the top of each. Seal the jars and let the jam cool to room temperature.
Reviews
Add a review for Nectarine and Bay Leaf Jam
Nutrition Facts
Serving Size: 0
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |