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Do Hairless Peaches Make Great Jam? You Betcha…

This entry is part of a series, Pepper Jelly Chronicles»

Nectarines

I’ve made peach pepper jelly in the past, and that was a very good batch. Didn’t last long! I’ve made jelly using plums too, and that was a bit more of a chore, as the stones don’t separate easily from the flesh. Still, it wasn’t a terrible chore, and the product was excellent.

Which got me to wondering about nectarines. After all, they’re related to peaches (and cherries and plums), though their flavor is distinct. At least to me.

The grocery store had nectarines on special recently, and they looked beautiful. Firm, unblemished, and colorful, and at an attractive price. I scooped up three pounds or so, then hurried home and set up for a jelly-making session.

Getting the flesh off the stones was the only real chore. I used my wide-bladed ceramic knife and that did the job nicely. I processed the fruit with some habaneros and a yellow bell pepper, and the mixture cooked readily into a nice jelly. I added a few spices (ground cloves, cinnamon, allspice, etc.) and canned as per usual. I used lemon juice as the acid source for this batch, rather than cider vinegar, more for variation than out of any concern about taste. I also used my standard recipe for lower-sugar jelly.

The whole batch was gone in less than a week. And the Underground groupies fans are clamoring for more. Unfortunately, the special on nectarines has ended at my supermarket, and I haven’t seen any for sale at other stores I frequent. It’s a government conspiracy shame, as I’d like to have a jar or two on the shelf…

Enjoy the (Slick Fruit) Heat!

Entries in this series:
  1. Red Pepper Jelly Sunday
  2. Pepper Jelly Update: Anybody Got a Gas Mask I Can Borrow?
  3. Tag-Team Teaching in the Kitchen
  4. Lemon Ginger Marmalade, an Easy Spread to Make
  5. Yellow Inferno for Breakfast: Caribé-Habañero Pepper Jelly
  6. Lemony-Hot Jam, a Hybrid Spread With a Slow Burn
  7. Hatch Chiles and Lime, a Great Combo for Jam
  8. Jessica, Your Prickly Pear Cactus Jelly is Ready
  9. Hunting the Wild Prickly Pear in South Texas
  10. Prickly Pear Jelly Redux: Juice, Juice Everywhere…
  11. Charred Pineapple, Habañeros and Bourbon, a Great Jam Combo
  12. How to Push Prickly Pear Jelly Over the Top With Serrano Chiles
  13. Not Your Momma’s Marmalade
  14. A Jam That’s Just Plum Good…
  15. Peaches O’ Eight Jam, the Perfect Pirate Toast Topping
  16. Saint Basil’s Green; It’s Not Just for Breakfast Anymore
  17. Pepper Jelly Redux: Apricot Jam, Extra-Zesty Habañero and Serrano Jellies
  18. Pepper Jelly Sweetened with Stevia: It’s a Hit!
  19. Gardens, Gators, and Green Pepper Jelly
  20. Do Hairless Peaches Make Great Jam? You Betcha…
  21. Roasted Garlic and Caramelized Onion Jam
  22. Cinnamon Plus Heat Equals Magic
  23. March Madness, With Mangos…
  24. StingJam, a New Variety of Pepper Jelly
  25. Butter and Scotch? Not Quite; But a Great Jelly Nonetheless…
  26. White Flesh Peach Zingjam, a Refreshing Topping
  27. More Summertime Fruit Pepper Jellies
  28. Holiday Marmalade with Habaneros and Prickly Pear Juice
  29. Pepper Jelly Makes a Great Christmas Present
  30. Cherry Season is Here, and Cherry Pepper Jellies are Great
  31. Pepper Jellies and the Manzano Chile
  32. Singapore Sling Pepper Jelly! Now You Can Drink Your Toast…
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