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!
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