Nectarine and basil jam

Total time: 40m
Preparation Time: 20m

For 4 glasses


Katja (FOOBY Team)

Nutritional Information

Contains 122 Kcal, 1g Protein, 28g Carbohydrates, 0g Fat


  • Nectarines
  • 1.5 kg nectarine
  • Jam
  • 0.5 lemons
  • 10 g basil
  • 400 g preserving sugar (Coop)
  • 1 dl water
  • Utensils
  • 4 jars with lids, each approx. 200 ml

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  • Nectarines

    Cut the nectarines into pieces, transfer to a baking tray lined with baking paper. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C, remove.
  • Jam

    Squeeze the juice from the lemon, finely chop the basil.
  • Mix the nectarines, sugar, water, lemon juice and basil in a pan, bring to the boil while stirring, boil fast for approx. 4 mins.
  • Puree the jam, skimming off any foam.
  • To fill the jars

    Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on a towel.
  • Shelf life:

    Store in a cool, dark place for approx. 6 months.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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