Equipment
* optional
Ingredients
Fruit Base
- 250 g fresh nectarines, pitted and diced small
- 150 g fresh blueberries, washed and dried
- 100 g fresh figs, stems removed and chopped
Flavor & Structure
- 200 g granulated sugar
- 15 ml fresh lemon juice
- 10 ml balsamic vinegar
- 1 g salt
Nutrition (per serving)
Method
Combine the diced nectarines, blueberries, chopped figs, sugar, lemon juice, and salt in a heavy-bottomed saucepan. Stir well to coat the fruit in sugar.
Let the mixture sit at room temperature for 10-15 minutes to macerate. This draws out the juices and helps dissolve the sugar before cooking.
Place the saucepan over medium-high heat. Bring the mixture to a rolling boil while stirring frequently to prevent scorching.
Reduce heat to medium-low to maintain a steady simmer. Cook for 15-20 minutes, stirring occasionally. As the fruit softens, use a potato masher or fork to crush the nectarines and blueberries to your desired consistency.
Check the consistency. The jam should coat the back of a spoon and drip slowly. If using balsamic vinegar, stir it in now and cook for 1 additional minute.
Remove from heat and transfer immediately to a clean glass jar. Let it cool completely to room temperature before sealing and refrigerating. It will thicken significantly as it cools.
Chef's Notes
- This trio works because of the texture variance: nectarines provide body (pectin), blueberries give color and acidity, and figs add a luxurious, jammy sweetness.
- Do not reduce the sugar by more than 20%. Sugar is not just for sweetness; it is essential for the gel structure and preservation, even for short-term fridge jams.
- Serve this on a cheese board with brie or goat cheese for a savory application, or swirl into yogurt for breakfast.
- Leaving the skins on the nectarines adds a beautiful sunset-orange hue and reduces prep time.
Storage
Refrigerator: 3 weeks — Keep in a clean, airtight jar.
Freezer: 3 months — Leave 2cm headspace in jar for expansion.
