Perfumed nectarine jam

Time 40 minutes
Yields Makes about 5 cups
Perfumed nectarine jam
(Kirk McKoy / Los Angeles Times)

In a large, heavy-bottom pot, stir together the nectarines and sugar until thoroughly combined. Warm over medium heat, stirring occasionally, until the mixture is liquid and flowing. Bring the mixture to a full boil, stirring occasionally to keep from sticking. Remove the pan from the heat, stir in the lemon juice and set aside for at least 8 hours to give the fruit time to macerate. If you’re going to leave it for more than a day, refrigerate after 8 hours.


When you’re ready to finish the jam, ladle two to two-and-a-half cups of fruit and syrup into a nonstick skillet and place over medium-high heat. Add the lemon verbena and cook, stirring constantly, until the mixture falls from the side of a spoon or spatula in sheets, or until a drop of the mixture spooned onto an ice cold plate gels and is firm, about 3 to 5 minutes (add 2 to 3 minutes if the mixture has been refrigerated).


Spoon the mixture into a container and refrigerate until ready to use. If you prefer to can traditionally, you can follow the instructions from the jar manufacturer.


Repeat with remaining fruit and syrup.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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