4 Nectarines (about 1 lb)
1 Lemon zest and juice
1-2 Tbsp Honey
1/4 tsp Salt
1/4 tsp Rosewater (optional)
1 pinch Saffron strands (optional)
Cut nectarines with skin on into roughly 1 inch cubes removing the pit
Taste the nectarine to see how sweet or tart the fruit is, this will help you determine how much honey to add
Add nectarine pieces, 1/2 of the lemon zest and juice, salt, and honey (1 or 2 Tbsp of honey depending on how sweet the nectarine is) to a heavy bottom pot with 1/4 of water over high heat to boil
Stir fruit for 2-3 minutes while boiling making sure nothing is sticking to the bottom, then drop temperature to low and cover, stirring occasionally
There should be a bit of liquid at the bottom of the pot the entire time, if at any time the fruit seems to stick or the bottom of the pan is too dry, add another 1/4 cup of water
After about 8 minutes, the fruit should be super soft and a deeper almost orange color, at this point stir in the rosewater and saffron if you are choosing to do so and cover for another 2-3 minutes
Make sure to bloom the saffron first in about 2 Tbsp of warm water
Uncover and stir in the remaining half of the lemon zest and juice and take off the heat
Let the jam cool a bit before transferring to the fridge
This jam is perfect as an addition to any charcuterie board, a stack of ricotta pancakes, or super toasty salty buttery sourdough. This wouldn’t be my recipe if I didn’t add a wine pairing? Jean Vesselle, “Oeil de Perdrix” Blanc de Noirs Brut Champagne - a dry, incredible bubbly that is creamy and floral that I think would complement and bring out the flavors of the rosewater in the jam - it would be in my opinion, chef’s kiss!
