Posted by Stephanie Simpson on
Well team, I’ve done it again.
For the past few years, I’ve taken the close of summer as my cue to go on a stonefruit spending spree, buying my weight (as a small child) in plums and nectarines with the intention of creating glorious goods to last me through Edmonton’s endless winters: properly-canned jams; frozen, ready-to-bake crisps; big bags of flash-frozen sliced fruit. And every year, I’ve failed.
This year, I’m in the same sorry boat, finding myself with a glut of good fruit and a lack of time to execute my grand plans.
Which is good news, actually. Because in an effort to save my sorry stonefruits from a life uneaten, I subjected them to a quick blast on the stove, which resulted in a delightfully delicious and immediately edible nectarine and plum jam. Happy food indeed!
Now, these aren’t the sort of preserves you can preserve because, well, I don’t know how to do that safely (yet - it’s on my list!). But they are the sort you’ll want to eat on everything: spread on buttered toast, stirred into Balkan yogurt, spooned over a stack of whole grain pancakes, or heaped atop a big bowl of your best vanilla ice cream.
Or eaten straight from the jar, with a spoon and a shake of your head as you realize you’ll soon be off to replace your stash of previously-neglected stonefruit. Silly.
Nectarine & Plum Jam
Makes ~1 cup
3 ripe plums
3 ripe nectarines
1/4 cup sugar (optional)
3-4 whole cloves*
1 cinnamon stick*
Cut nectarines and plums into equally-sized wedges** and place in a small saucepan. Add sugar, cloves and cinnamon stick and heat over low until sugar dissolves, 5-10 minutes. Increase heat to medium and simmer until fruit becomes super-tender and starts to fall apart, 20-25 minutes. Pluck the spices from the mixture if you’re worried about biting down on them (I wasn’t, so I didn’t bother), then pour into a clean jar, let cool and refrigerate.
*Feel free to swap the whole spices for ground (I suspect 1/2 tsp should do it!) or for other tasty alternatives like allspice, or maybe a pinch of pepper or cayenne.
**Not sure how to cut stonefruit like plums and nectarines? Check out this handy site! For this jam, I cut each fruit into 8 equal-sized wedges.